How to Curry Deer

Deer, like most wild meat, is a little on the tough side. This makes it ideal for making curry and bunjal. This is espically good outdoors and on a charcoal grill.

Ingredients:

  • 4lbs of Deer meat of any cut
  • 2 teaspoons of curry powder
  • 1 tablespoon of ground cumin
  • 1 tablespoon of ground coriander
  • 1/2 tablespoon of ground tumeric
  • 1 large onion (chopped)
  • 1 head of garlic (chopped)
  • 1 large hot pepper
  • 1 stalk of celery (chopped)
  • 1 potspoon of oil
  • Salt to taste

Preperation:

Clean the meat and chop into small pieces (for faster cooking).

Add all the ingredients (except oil) into a bowl. Add 1 cup of water and mix well.

Heat some oil in a pot/pan over a charcoal grill (if avaiable). Add the mixture and stir until the water evaporates. Add the meat, stir and allow the meat's juices to evaporate. Add 2 cups of water and stir then cover it.

Add water when necessary. Allow this to simmer until desired tenderness is reached.

For the best taste, allow most of the liquid to evaporate until the sauce is very thick.

More Recipes From the Meat Curries category

View all recipes from this category

Meat Curries

Veggie Curries

Mix Curries

Bunjal

Soups

Souse

Pre Prep

Burgers

Rice Prep

Dollar Meals

Sweet Foods

Miscellaneous

BBQ & Smoke Foods

Roti

Finger Foods

Chicken & Turkey Breast