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Curried Venison Recipe
|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|
|Flour||1⁄2 Cup (8 tbs)|
|Cooking oil||3 Tablespoon|
|Curry powder||1 Tablespoon|
|Burgundy||1⁄2 Cup (8 tbs)|
|Hot cooked brown rice||1 Cup (16 tbs)|
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 mg
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
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.