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 especially good outdoors and on a charcoal grill.


  • 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 turmeric
  • 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


Clean the meat and chop it 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 available). 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 liquid to evaporate until the sauce is thick.

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How to Curry Deer

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