Oh, man. This was delicious. Beef bouillon, curry, green apple, and leek flavors all mixed and mingled together to produce not only to-die-for taste but intoxicating aromas throughout my house last night.
If there ever was a recipe that would cause your husband or roommate to say, “Something smells good in here!” this would be it.
What You’ll Need
- 1.5-2 lb Venison (cubed or ground)
- 2 Granny Smith Apples, peeled and chopped
- 1 white onion, chopped
- 2 leeks. sliced
- 2 tbsp butter
- 2-3 tsp curry powder
- 1 tsp salt
- 1 tsp sugar
- 6 beef boullion cubes
- 3 qts water
- 3/4 c. long grain rice
Peel and chop the apples
Slice two leeks
Chop the onions
Melt the butter in a large pot (5 qt or larger) over medium heat.
Add the ground venison, onion, apples, and leeks to the pot.
I turned the heat up to just a hair past medium at this point.
Stir regularly, until the veggies are soft and the meat is brown.
Mix the curry powder, salt, and sugar in a bowl.
Stir spice mixture into the veggies and meat.
Curry hits so many notes with me–smell, color, and flavor. Yum.
Add the water.
Add the beef bouillon cubes.
Add the long grain rice.
Turn the heat down to low and simmer for two hours.
Dive in and let the flavors rock your world. I’ve tried lots of flavors with venison and am convinced this is the best so far.
When my husband, who doesn’t care for soup or curry, said, “This is good baby,” and helped himself to seconds, I knew I had done something right.