This post may contain affiliate links. Please read our disclosure policy.

Indian cuisine has always been a favorite of mine.  The strong, flavorful spices make every dish memorable and delicious.  As a family, we eat Indian food frequently when I’m not grillin. But why not make it at home?  I received some amazing venison from my friends at Silver Fern Farms and what better dish to include this in than some type of stew.  So I decided to make a venison red curry and it was outstanding.  The tenderness of the meat combined with the hearty flavorfulness of the spices make this the ultimate comfort dish on those cold winter days.  Have some venison from hunting season, then try this recipe.

Step 1: Prepare the venison.

Seared venison

For this recipe, I went with pre-diced lean, pasture raised venison. For those that have never had venison before it is a great complimentary protein to beef that is slightly leaner with a strong earthy taste but not gamey.

Because we are using this meat in a curry, simple seasoning is key.  Simply toss in olive oil and season with salt and pepper.

Next, heat up the grill to high heat and set of direct heat.  In a dutch oven, sear the venison bites on all sides and remove.

Dad’s Seasonings

Must have grillin seasonings!

Step 2: Cook venison red curry on the grill. 

The beauty of the grill is it’s not just for burgers or steak, but should be considered as an alternative appliance and extension of your kitchen.  Why not make curry on the grill?   

Slice a yellow onion and place it into the warm dutch oven used to sauté the meat. Sauté until soft and tender.  Next, dice up  small yellow potatoes and add them to the sautéed onions. Pour in coconut milk, red curry paste, fish sauce, cinnamon stick and add back the seared venison.  Top off with water to cover the potatoes.  Place the cover on the dutch oven and put it back on the grill for 30-45 minutes until the potatoes and meat are fork tender. It’s that simple! 

Venison Tips

  • Do not go over 130 degrees internal temp on the venison.  It’s a very lean meat making it easy to overcook and become tough
  • Venison is great in stews as the meat is tender and does not need a long time to tenderize.
  • The red curry paste expedites the process.  It’s a great alternative and tastes just as amazing as if you were to mix all the spices together yourself.

Before serving this homemade venison red curry dish, sprinkle some freshly chopped cilantro and enjoy!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Frequently Asked Questions:

Can I use a different type of meat?

Not everyone is a fan or wants to try venison, I get it. A great meat substitute would be a beef cut like chuck roast, pork tenderloin or tofu if you’re vegetarian.

What does venison taste like?

Venison is a very tender type of meat. People say it’s earthy and rich but not overly gamey. If seasoned and cooked properly, venison is a great protein to add to your meals.

Venison Red Curry

Printer friendly recipe below:

5 from 2 votes

Venison Red Curry

The tenderness of the meat combined with the hearty flavors from the spices make this venison red curry the ultimate comfort dish.
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 4 People

Ingredients 

  • 1 lbs Diced venison
  • 1 Yellow onion
  • 2 cups Small yellow potatoes
  • 2 cups Water
  • 1/4 cup Chopped cilantro
  • 13 oz Coconut milk
  • 1 tbsp Fish oil
  • 1 tbsp Red curry paste
  • 2 tsp Salt
  • 2 tsp Pepper
  • 2 tsp Olive oil
  • 1 Cinnamon stick

Instructions 

  • Toss the diced venison in olive oil and season with salt and pepper.
  • Pre-heat the grill to high heat and set of direct heat.  In a dutch oven, sear the venison bites on all sides and remove.
  • Slice a yellow onion and place them into thewarm dutch oven and sauté until soft and tender. 
  • Dice up some small yellow potatoes and add them to the sautéed onions. Pour in coconut milk, red curry paste, fish sauce, cinnamon stick and add back the seared venison.  Top off with water to cover the potatoes.  Place the cover on the dutch oven and place it back on the grill for 30-45 minutes until the potatoes and meat are fork tender.
  • Serve with freshly chopped cilantro.
Like this recipe? Rate and comment below!

Check out the Recipes Page for other tasty ideas!

About Maciek

I make easy meals that anyone can replicate at home. I’m not a professionally trained chef, just your average guy that likes to fire up the grill. So follow along and see what’s cooking today!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




1 Comment

  1. 5 stars
    I am lucky enough to have friends who hunt and share with me. I made this on the stove and finished in the oven. Venison turned out tender and curry flavor was perfectly subtle.