Crock Pot Venison Curry & Coconut Rice

It's starting to get to that time of year for all you hunters and wives of hunters who start getting burnt out on venison.  At this point, I need some more ideas on new ways to prepare it.  I tried out doing a curry with it in the crockpot and it was sensational.  I'm pretty sure that I didn't even hardly chew it because it went down so fast.  Plus, it was even better the next day.  The meat so tender that you didn't even need teeth.  And then the rice was a creamy, non-clumpy perfection.  It was such an wonderful and easy meal.  When Andy got home from and walked into the house, he said "Oh my goodness, dinner smells amazing!"  He gobbled his up as fast as mine.  I also made homemade sourdough naan.  I will post that recipe later.

Unfortunately, venison curry doesn't photograph well.  It just looks kinda blah but it well makes up for it in flavor and the house smelt divine of cardamon and garlic.  Mmmmm.....I can smell it now!

Crock Pot Venison Curry & Coconut Rice

serves 4

1/3 cup sunflower oil or coconut oil

1 sliced yellow onion

1 lb Venison stew meat

2 T pureed ginger (I love the Gourmet Garden ginger in the tube)

5 cloves minced garlic

4 cardamon pods (don't use ground here)

2 bay leaves (fresh if you can)

1 cinnamon stick

2 t garam masala (you can make your own if you can't find it HERE)

2 t fennel seeds

2 t red chili powder

pinch nutmeg

1/2 t tumeric

1 t salt

1 1/2 cups jasmine rice

1 1/2 cups water

1 1/2 cups coconut milk

2 T chopped scallions

Heat up the oil in the crockpot on high and add onions and meat.  Cook until onions are starting to get tender.  Then add all the spices into the crockpot and stir.  Cook on low for about 9 hours or so.

In a rice cooker, put the rice, water, milk and scallions in.  Turn it on and cook until done.  Fluff with a fork.

Serve the venison over the rice accompanied with a salad and some naan.

Bon Appetit!