Curried Venison Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Tomato juice46 Ounce (1 Can)
 Soft bread crumbs1 Cup (16 tbs)
 Ground venison1 1⁄2 Pound
 Ground beef suet1 Cup (16 tbs)
 Onion1⁄2 Cup (8 tbs), minced
 Seasoned salt1 Teaspoon
 Pepper1⁄2 Teaspoon
 Flour1⁄2 Cup (8 tbs)
 Cooking oil3 Tablespoon
 Curry powder1 Tablespoon
 Sugar1⁄2 Teaspoon
 Burgundy1⁄2 Cup (8 tbs)
 Hot cooked brown rice1 Cup (16 tbs)

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 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

Directions

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.
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