Venison and Curry Stew Recipe

1 1/2 pounds venison, cut into 1 inch cubes
2 tablespoons canola oil
2 tablespoons curry powder
1 teaspoon ground coriander seed
1 large onion, chopped
3 tomatoes peeled and cut into quarters
3 tablespoons tomato paste
3 garlic cloves, minced
4 cups carrots cut into one inch pieces
1 large potato cut into chunks
1 habanero chile, optional
2 cups chicken broth
2 tablespoons fresh cilantro
salt and pepper to taste

In a large bowl combine venison, curry powder, coriander and salt and pepper. Mix well to combine the spices and the venison. Cover the venison and refrigerate for at least 2 hours, better if longer.

Heat the oil in the cooking pot over medium high heat. Add the oil. When good and hot add venison and cook venison until well browned on all sides, about 7 minutes.

Lower the heat to medium and add the onion, tomatoes and tomato paste, continue to cook, stirring, for 4 minutes or until the onions are tender. Add the garlic and cook for another minute. Add carrots, potato, chile, and chicken stock, bring the venison stew to a boil then reduce heat to low and simmer gently for 2 hours or longer until the venison is very tender.

The Venison Stew can be severed alone or over rice.