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“Venison Curry Stew”

This recipe also works well with lamb, beef and bison.
Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins


  • 4 tablespoons grape seed oil
  • 1 venison haunch cubed (about 5 pounds)
  • Salt and pepper
  • 2 stalks lemongrass cut into 1-inch pieces
  • 6 cloves garlic garlic minced
  • 1 medium onion diced
  • 1 tablespoon minced ginger
  • 3 bay leaves
  • 2 cinnamon sticks
  • ½ teaspoon nutmeg
  • 1 tablespoon dried chili flakes
  • 4 tablespoons curry
  • 2 cans coconut milk
  • 6 cups chicken stock
  • 1 large butternut squash cut into cubes
  • Cilantro for garnish


  • In a large heavy bottomed pot, heat the oil. Season the venison cubes with salt and pepper and add them to the oil, browning them on all sides, about 5 minutes.
  • Add the lemongrass, garlic, onion and ginger and stir until it exudes its aroma, about 5 minutes.
  • Add the bay leaves, cinnamon sticks, nutmeg, chili flakes, and curry and stir well.
  • Pour in the coconut milk and chicken stock, and stir. Cover and let simmer for about 2 hours, until the venison becomes tender.
  • After 2 hours, add the squash and cover. Let cook until the squash is tender and the venison cubes fall apart easily.
  • Garnish with cilantro leaves and serve.