I promised you lots of ground deer/beef recipes so here’s my first to kick things off!
Nick’s first deer filled up our freezer, yielding about 12 steaks and maybe 30ish lbs of ground meat. That’s a lot of meat.
If you’ve been reading for a while, you know I’m no newbie to cooking with game meat. There is definitely some difference in taste, though I’m pretty used to the flavors now. Still, when I cook with ground deer (or moose), I like to make things with lots of spices (like chili) so that the average dinner guest would never guess they weren’t eating beef.
When I saw this Pakistani beef curry, I thought it would be perfect! Nicely spiced! And my, was I right. My sister has a certain affinity for Pakistani food, so I’m kind of sad she moved halfway around the world and couldn’t enjoy this with us! Guess she’ll just have to try out this recipe over there to impress her new Maldivian friends. (Though I’m sure they have some killer curry recipes that could blow this out of the water).
In other news, is anyone else too annoyed to go on Facebook during the debates? I’ve shared this on Facebook before, but it’s just too good not to post again.
Haha. For reals. No one cares about your rants, people. But my posts about cookies and cupcakes and chili? Obviously, you all love them.
Venison or Beef Curry (Pakistani Kima)
(adapted from Whole New Mom)
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 lb ground venison or beef
- 2 tbsp curry powder
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp turmeric
- 1/4 tsp cayenne pepper (optional, if you like it spicy)
- Salt & pepper, to taste
- 2 (14 oz) cans diced tomatoes, undrained
- 3 potatoes, finely diced
- 2 1/2 cups frozen peas
Heat oil in a dutch oven over medium heat. Add onions and garlic and cook until beginning to soften, about 5 minutes. Add beef/venison and cook until browned and cooked through.
Drain excess grease. Stir in spices and season with salt and pepper. Add tomatoes, potatoes and peas.
Stir and bring to a boil. Reduce heat and simmer 25-30 minutes, until potatoes are soft.
Serve over rice.
This dish was awesome! I mean, it’s carbs on top of carbs, how could it be bad? I actually thought it was kind of weird to serve such a potato-heavy dish over rice, but… it totally worked! The spices were great and there was no gamey flavor at all. I loved that this meal was pretty quick to put together and cook, but I bet it would be really great in the crock pot as well. This would also be a great meal to make ahead and freeze in meal-sized portions.