Venison Curry with Roasted Butternut Squash2015-09-07
- Servings: 4
- Prep Time: 10m
- Cook Time: 50m
- Ready In: 60m
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Tired of the same old ground deer recipes? Get spicy with this Indian based venison curry with butternut squash dish. Feel free to increase the quantity of hot madras curry powder for a spicier final product. My whole family came back for seconds the first time we cooked this…good thing we have a great crop of butternut squash in the garden this year!
Feel free to experiment and add or subtract from this venison curry with butternut squash recipe. We sometimes also add a medium sized onion and add to the recipe at the same time as the garlic. Green beans can be substituted in lieu of the sweet peas for a lower carb venison recipe. Add some diced tomatoes or beef broth to the recipe if you find it to be too dry for your liking.
- 2 lbs. Butternut Squash, Cubed
- 1 lb. Ground Venison
- 1 Garlic Clove, Minced
- 2 1/2 Tbsp. Hot Madras Curry Powder
- 2 1/2 Cups Sweet Peas
- 1/3 Cup Golden Raisins
- 2 Tbsp. Olive Oil
Preheat Oven To 425 Degrees F (220 C)
Put cubed butternut in baking dish, season with salt and pepper. Drizzle 2 tbsp. of melted butter on top of your cubed butternut squash and toss to coat. Put in the oven to bake for approximately 45-50 minutes, or until the squash is tender.
While the squash is baking, heat a skillet on medium. Add in your ground deer meat with your olive oil and cook until browned. Once browned, add the minced garlic & curry powder. Cook for 5 minutes and then add the sweet peas and raisins for the final few minutes of cooking.
Remove the baked butternut squash from the oven and add it into the venison curry mixture.
Serve & Enjoy!