Keep Calm & Curry On: Easy weeknight venison curry

I am not a curry expert but I sure do love it and its flexibility with whatever is in my fridge- making it an easy weeknight meal when I am busy in the garden or playing with Jane. The hardest part is not eating all the venison before plating the dish. I must admit a few slices made it to my mouth prior to completion. This recipe will feed two hungry curry enthusiasts however, leftovers make an excellent lunch the next day. Enjoy!


  • Cooked white rice (optional)
  • 1/2 venison backstrap, cast iron seared rare with salt & pepper (or whichever cut of meat you’d like to use) and sliced thin.
  • 1 white onion, sliced
  • 2 cups cabbage or any veggies you prefer
  • 2 tablespoons minced garlic
  • 1/4 cup of your favorite curry paste, I use Thai red curry paste
  • 1-2 cans unsweetened coconut milk
  • 2 tablespoons chili paste (if you like it spicy!)
  • Adjust seasoning with dry spices: salt, paprika, ginger, lemongrass, etc.
  • Juice of 1 lime
  • Olive oil, fish sauce, sesame oil
  • Cilantro, peanuts and limes for garnish
  • 1 cup chopped cilantro


  1. Sear your venison back strap in a cast iron skillet, medium rare to rare. Let it rest or completely cool before slicing thin.
  2. Add onion to a deep cast iron pot with a little olive oil. Cook for a couple minutes. Add garlic, cabbage and any other veggies you’d like. I just had cabbage in the fridge. Stirring frequently, saute on medium heat for about 5-10 minutes until veggies are cooked but not completely wilted.
  3. Add curry paste and stir to release the flavors.
  4. Add coconut milk, 1 can first. If you want more sauce you can add another can depending on how much it reduces. The more coconut milk the tamer your spice profile will be. Bring to a simmer and stir frequently.
  5. Add chili paste, and a little fish sauce and sesame oil.
  6. Adjust seasoning with dry ingredients and taste!
  7. Remove from heat and stir in lime juice & cilantro.
  8. When you are ready to plate add a scoop of cooked white rice (optional) to a deep bowl. Spoon over the curry sauce and gently lay the tender venison on top. If cooled, the curry sauce will bring the meat just up to temp without overcooking. If you don’t care about that then you can just spoon the sauce over your meat.
  9. Garnish with extra cilantro, peanuts and limes on top and enjoy!

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