You are here

Curried Venison

Foreign.Taste's picture
  Tomato juice 46 Ounce (1 Can)
  Soft bread crumbs 1 Cup (16 tbs)
  Ground venison 1 1⁄2 Pound
  Ground beef suet 1 Cup (16 tbs)
  Onion 1⁄2 Cup (8 tbs), minced
  Seasoned salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Flour 1⁄2 Cup (8 tbs)
  Cooking oil 3 Tablespoon
  Curry powder 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Burgundy 1⁄2 Cup (8 tbs)
  Hot cooked brown rice 1 Cup (16 tbs)

Mix 1/2 cup tomato juice with bread crumbs.
Add meat, suet, onion, salt and pepper.
Shape into approximately 24 meat balls.
Roll each ball in flour and brown quickly in hot cooking oil.
Remove meat and drain fat.
To skillet, add remaining tomato juice, curry and burgundy.
Cover and simmer very slowly until liquid is reduced by half.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3402 Calories from Fat 1844

% Daily Value*

Total Fat 206 g316.6%

Saturated Fat 66.7 g333.5%

Trans Fat 0 g

Cholesterol 604.8 mg201.6%

Sodium 2540.5 mg105.9%

Total Carbohydrates 195 g65%

Dietary Fiber 17.9 g71.7%

Sugars 54.9 g

Protein 173 g345.9%

Vitamin A 120.4% Vitamin C 410.4%

Calcium 32% Iron 89%

*Based on a 2000 Calorie diet

Curried Venison Recipe