Venison Curry

by The reluctant housedad's recipe shed

A venison recipe from a reluctant housedad


1 onion, chopped
2 garlic cloves, finely chopped
4-5 walnuts or pecan nuts
½ teaspoon chilli powder
1 tablespoon finely chopped fresh ginger
¼ teaspoon black pepper
½ teaspoon ground turmeric
500g boneless venison haunch, chopped into 2.5cm chunks
1 tablespoon vegetable oil
1 teaspoon brown sugar
2.5cm piece of cinnamon bark
3 cloves
¼ teaspoon black pepper
100ml tamarind water (make this dissolving 1 teaspoon Tamarind concentrate in 100ml water)
200g Coconut milk

Venison Curry


Blend or pound together all the ingredients for the spice paste to make a fine paste.

Thoroughly mix the paste with the diced venison. Marinate in the fridge for a couple of hours or overnight.

Heat the oil in a large frying pan and brown the venison all over.

Add the sugar, cinnamon bark, cloves, tamarind water and coconut milk. Stir to combine, bring to the boil and cook for 8-10 mins, until the venison is tender and the sauce has reduced to your preferred consistency.

Serve with plain Basmati rice, scattered with chopped coriander.

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