Venison Curry With Rice

curried venison with rice
Diana Rattray
Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 6 servings
Nutrition Facts (per serving)
517 Calories
17g Fat
39g Carbs
50g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 517
% Daily Value*
Total Fat 17g 22%
Saturated Fat 5g 24%
Cholesterol 131mg 44%
Sodium 657mg 29%
Total Carbohydrate 39g 14%
Dietary Fiber 3g 11%
Total Sugars 10g
Protein 50g
Vitamin C 6mg 32%
Calcium 63mg 5%
Iron 8mg 43%
Potassium 876mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Apples, curry powder, and other spices and seasonings flavor the venison in this tasty recipe.

You may use lean beef in this recipe, as well. Tenderloin or sirloin would be good substitutes for lean, tender venison. If using a less tender cut of beef or venison (such as hindquarter roast, chuck, or rump roast), simmer it along with the broth mixture until it's tender.

The egg yolk makes the sauce richer, but it may be omitted.

Serve this tasty curried venison over hot cooked rice or noodles.


  • 1 cup onion, chopped

  • 3 stalks celery, chopped

  • 2 medium apples, peeled, cored, and minced

  • 2 pounds venison, cut into bite-sized pieces

  • 3 to 4 tablespoons vegetable oil

  • 2 teaspoons curry powder

  • 1 teaspoon salt

  • 1/8 teaspoon freshly ground black pepper

  • 1 teaspoon ground ginger, or scant 1 teaspoon grated fresh ginger

  • 1/4 teaspoon Tabasco sauce, or crushed red pepper flakes

  • 1 1/2 teaspoons Worcestershire sauce

  • 2 cups beef stock, unsalted or low-sodium

  • 2 tablespoons all-purpose flour

  • 2 tablespoons water

  • 1/2 cup evaporated milk, or light cream

  • 3 cups cooked rice

  • 1 large egg yolk, well beaten, optional

Steps to Make It

  1. Gather the ingredients.

  2. In 2 tablespoons of vegetable oil, saute the venison, stirring, until well browned. Remove to a plate, cover, and refrigerate until you are ready to add it to the skillet.

  3. Add the onions, celery, and apples to the skillet, along with one more tablespoon of vegetable oil. Continue cooking, stirring, until the onion is translucent and lightly browned.

  4. Stir in curry powder and saute for 5 minutes. Add remaining seasonings and beef broth; simmer for about 20 minutes. Taste and adjust the seasonings with more curry powder, kosher salt, and pepper, as needed.

  5. Whisk together the flour and water and add to the broth and cook 5 minutes, stirring until thickened.

  6. Remove from heat and let it stand for about 30 minutes.

  7. In a bowl, whisk the egg yolk into the evaporated milk or cream. Or omit the egg yolk.

  8. Reheat the curry mixture and add the cooked venison. 

  9. Stir in the evaporated milk or cream mixture. Heat, stirring, just to a simmering point, but do not boil.

  10. Serve the curried venison over hot cooked rice.

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