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slow cooker venison curry

Slow Cooker Venison Curry

Print Recipe
Looking for a hearty and flavorful slow cooker venison curry? This easy recipe guarantees melt-in-your-mouth venison with bold spices. Perfect for your next dinner!
Course Main Course
Prep Time 20 minutes
Cook Time 8 hours
Servings 4

Ingredients

  • 2 lbs venison cubed, preferably shoulder or neck
  • 2 tablespoon olive oil
  • 1 large onion chopped
  • 4 garlic cloves minced
  • 2- inch piece of fresh ginger minced
  • 1 red chili optional, for heat, sliced
  • 2 tablespoon curry powder
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 can 14 oz diced tomatoes
  • 1 can 14 oz coconut milk
  • 1 tablespoon tomato paste
  • 1 tablespoon tamarind paste optional, for tanginess
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Fresh cilantro chopped (for garnish)
  • 1 tablespoon lemon juice
  • 2 cups jasmine rice to serve

Instructions

Prep the Venison

  • Trim any excess silverskin from the venison. Season the cubes with salt, pepper, and a sprinkle of cumin. This helps tenderize the meat and adds flavor from the get-go.

Sear the Venison (Optional but Recommended)

  • Heat olive oil in a cast iron skillet over medium-high heat. Sear the venison cubes for about 2-3 minutes on each side until browned. This step locks in flavor but isn’t mandatory if you’re short on time.

Build the Flavor Base

  • In the same skillet, add more olive oil if needed, and sauté the onions, garlic, and ginger until soft and fragrant, about 5 minutes. Add the red chili if you’re feeling bold. Stir in curry powder, garam masala, turmeric, and cumin. Cook for another 2 minutes to bloom the spices.

Transfer to Slow Cooker

  • Place the seared venison, onion mixture, diced tomatoes, tomato paste, coconut milk, and tamarind paste (if using) into the slow cooker. Give it a good stir to combine all those amazing flavors.

Cook Low and Slow

  • Set the slow cooker on low and let it work its magic for 6-8 hours. The venison should be fall-apart tender, and the sauce rich and thick. If you want it thicker, remove the lid for the last hour of cooking.

Final Touches

  • Before serving, stir in lemon juice for brightness. Taste and adjust seasoning, adding more salt or spice if needed.

Serve

  • Serve the curry hot over jasmine rice, garnished with fresh cilantro. Pair it with naan or a simple raita if you’re feeling extra fancy!