Slow Cooker Venison Curry
A tender, fragrant curry that transforms wild venison into pure comfort. Perfect for cooler evenings or Sunday family meals. Our Venison is from local deer sustainably sourced and 100% free range. Venison meat is naturally lean and protein-rich making it a healthier alternative to more fatty meat alternatives.
Slow Cooker Venison Curry
The Butcher Block
4-6
20 minutes
3 hours
Indian
Curry
A tender, fragrant curry that transforms wild venison into pure comfort. Perfect for cooler evenings or Sunday family meals.
Ingredients
For Marinating the Meat
- 1 kg Venison Leg Cubes
- ½ cup plain yoghurt
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 2 tbsp Tikka Masala Sauce
- 1 tsp Turmeric Powder
For the Curry Sauce
- 2 tbsp ghee
- 2 red onions, finely chopped
- 3 gloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp chilli powder
- 2 tbsp tomato paste
- 1 can chopped tomato
- 1 cup beef broth
- ½ cup coconut milk
- ¼ cup cooking cream
- Fresh coriander, to garnish
Directions
In a bowl, combine venison cubes with the rest of the marinating ingredients ( yoghurt, garlic, ginger, garam masala, turmeric and salt ). Cover and refrigerate for at least 2 hours (preferably overnight) to tenderize and infuse flavor.
Heat 1 tbsp oil in a large pot or Dutch oven over medium-high heat. Remove venison from marinade and brown in batches (don’t overcrowd the pan). Set aside.
In the same pot, add another tablespoon of oil. Sauté onions over medium heat until soft and golden (10–12 minutes). Add garlic and ginger, cook 1–2 mins. Stir in spices: cumin, coriander, paprika, chilli, cinnamon. Cook 1 min until fragrant.
Add tomato paste, cook briefly to caramelise. Stir in chopped tomatoes and bring to a simmer. Return browned venison to the pot. Pour in stock, cover, and reduce heat to low.
Simmer gently on low heat for 2.5 to 3 hours, stirring occasionally, until venison is tender and sauce is thickened. If needed, add a splash of water or stock to loosen.
Stir in coconut milk or cream during the last 15–20 minutes for added richness. Season with salt and pepper to taste.
Sprinkle with chopped fresh coriander. Serve with fluffy basmati rice, roti, or garlic naan.