Excellent recipe for strong-flavored meat

[Salmonsmoker]

After the discussion (general hunting forum) on field-dressing and butchering, I started looking back through my notebook and found this recipe for cooking venison that has a stronger-than-desired flavor. It is called "Curried Venison". I have a margin note in my notebook, "this is excellent".

You will need the following:

2 lbs boned shoulder or rump meat cut in
1-inch cubes.

2 Tablespoons Olive Oil

5 Tablespoons butter (I prefer the flavor of the real stuff)

2 Cloves garlic (minced)

3 large onions sliced thin

2 Tablespoons of a good quality curry powder

2 large stalks of celery sliced in 1/4 inch rounds

2 1/5 cups soup stock, broth, our bouilion

1 Tablespoon cornstarch mixed with 2 tablespoons of water

1/2 teaspoon seasoned salt

3/4 cup rasins

Heat the oil in a Dutch oven and brown the meat.

In another skillet, melt butter and stir in garlic, onions, curry power, and celery. Cook over medium heat, stirring occasionally, until vegetables are soft (about 4 or 5 minutes). Pour this over the meat.

Add Soup stock, Cover and simmer until meat is tender (1 to 1 1/2 hours)

Stir in cornstarch mixture, salt, and rasins. Bring to a boil while stirring. Lower the heat and simmer for 15 minutes.

Serve over Rice.

Serves 4 to 6 people.

[Salmonsmoker]

This recipe is from a couple of years back. It has a unique but excellent whether you have strong-flavored meat or not. We use it often when we have visitors who claim to not like Venison. After trying this stuff, they do like Venison.