Curry elk venison stew recipe with steamed Basamati rice. (Nevada Foodies photo)
May 26, 2017
By Kristy Crabtree, NevadaFoodies.com
Print Recipe
Can substitute other venison as necessary.
Serves: 4
Ingredients for curry elk venison stew recipe. (Nevada Foodies photo)
Ingredients:
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1 ½ pounds elk roast, cut into 1-inch cubes 2 tablespoons oil 2 tablespoons unsalted butter 2 cloves garlic, minced 2 onions, chopped 1 shallot, chopped 4 carrots, chopped 4 celery stalks, chopped 2 cups fingerling potatoes, halved 2 tablespoons yellow curry powder 2 teaspoons cumin powder 32 ounces beef broth 1 tablespoon honey 1 tablespoon lemon juice Salt, to taste Cooked Basamati or steamed rice Ingredients for curry elk venison stew recipe. (Nevada Foodies photo)
Directions:
Cut meat into 1-inch cubes and gently tenderize with a meat mallet.
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Heat a Dutch oven or heavy stock pot over medium heat and add oil. Carefully add meat to oil and brown. You may need to do this in batches so not to overcrowd the meat. Remove and set aside.
Add butter, garlic, onions, shallot, carrots and celery. Cook vegetables until they have softened about 15 minutes. Stir in yellow curry powder, cumin powder, cubed meat and beef broth. Reduce heat, cover and simmer for about 1 hour.
Add potatoes and continue to cook for another 30-45 minutes until potatoes are tender. Stir in honey, lemon juice and season with salt if needed.
Serve the elk venison curry stew over steamed Basamati rice and garnish with parsley and a lemon wedge.
Curry elk venison stew recipe with steamed Basamati rice in a bowl. (Nevada Foodies photo)
For more information about this curry elk venison stew recipe, please visit: NevadaFoodies.com .
