Before you turn your nose up read the recipe and the ingredients: This is a hearty stew and very pleasing on a cold day. It is best served with a cold beer, but a big glass of iced tea will work.
A friend passed this on to me, it is a wonderful way to chase away the Fall or Winter chills……..
1 pound of venison cut into 2 inch cubes (this can be subbed with goat, elk, mutton or
most any other large game animal meat)
2 Tbsp of curry powder
1 tsp ground allspice
1 tsp of ground corlander seeds
2 Tbsp vegetable (or olive) oil
1 Onion chopped
2 large tomatoes peeled and seeded (or 1 med can of diced tomatoes)
1 Tbsp of tomato paste
8 oz of diced pumpkin or any other winter squash
1 habanero chile, seeded and diced (optional) (You can use dried chile if fresh
are not available, just soak in water until tender, remove the seed and dice)
3 garlic cloves, minced
¾ cup of chicken stock
2 tbsp of cilantro, chopped (Use dried if fresh is not available)
Salt and freshly ground pepper
1. Put the cubed meat in a large bowl along with the curry powder, allspice, coriander, and generous doses of salt and pepper. Mix well to combine the spices and to coat the meat. Refrigerate, covered for at least an hour (overnight if possible)
2. Heat a Dutch Oven or pot over medium-high heat. Add the vegetable oil. When the oil is just beginning to smoke, add the meat and cook until well browned on all sides.
3. Add the onion, tomatoes, and tomato paste, and continue to cook, stirring, for
four-five minutes, or until the onions are limp. Add the garlic and cook for
another minute. Add the pumpkin (or Squash), chile, (if using) and chicken
stock, bring to a simmer, reduce the heat to low and simmer gently for two more
hours or until the meat is tender, stir in the cilantro and serve over rice. This
should satisfy four hungry men.
