jamaican style venison curry

Wild & Game


1 pack diced venison
2 medium onions, diced
1tbs minced ginger 
1tbs minced garlic
2tbs Jamaican curry powder
1tbs light soy sauce
2tsp Worcestershire sauce
3tsp hot chilli pepper sauce 
1tsp white wine vinegar
2 tins coconut milk 
2tbs tomato puree 
vegetable oil


Serves 2-3

Based on a traditional Jamaican method, this is a wonderful, lively and warming way to cook diced venison.

Preheat the oven to 150˚C.

Heat a couple of tablespoons of vegetable oil in an oven proof lidded pan and cook the onions until soft. Add the garlic and ginger and cook gently for 1 minute, then add the curry powder and cook for another 30 seconds.

Add the soy, Worcestershire, and hot chilli sauce, vinegar, coconut milk and tomato puree and heat until bubbling.

Transfer to the oven for 2 hours.

 Serve with rice.