Dinner

Venison and Winter Squash Curry is for Dinner.

Venison and Winter Squash Curry takes 90 minutes to prepare.

Venison and Winter Squash Curry takes 150 minutes to cook.

Venison and Winter Squash Curry makes 4 servings.

The ingredients for Venison and Winter Squash Curry are:

Venison, 5.33 serving ( 3 oz )
Curry powder, 1 tsp
Allspice, 1 tsp
*Coriander leaf, dried, 1 tsp
Olive Oil, 2 tbsp
Onions, raw, 1 medium (2-1/2" dia)
*Tomatoes, red, ripe, raw, year round average, 3 small whole (2-2/5" dia)
Tomato Paste, 0.125 cup
*Squash, winter, acorn, raw, 1 squash (4 inch dia)
Pacific Natural Foods Beef Broth, 1 cup, .75 serving
Salt, .5 tsp
Pepper, black, .5 tsp (

Here is how you make Venison and Winter Squash Curry:

1. Put the cubed venison in a large bowl along with the curry powder, allspice, coriander, salt and pepper. Mis well to combine the spices and to coat the meat. Refrigerate, covered, for at least 1 hour (preferably longer).2. Heat a large pot or Dutch oven over medium heat. Add olive oil. When the oil is just beginning to smoke, add the venison and cook until well browned on all sides, about 8 minutes.3. Add the onion, tomatoes, and tomato paste, and continue to cook, stirring, for 4 minutes, or until the onions are limp. Add the garlic and cook for another minute. Add the winter squash and beef broth, and bring to a simmer. Reduce the heat to low, and simmer gently for 2 hours or more, or until the meat is very tender. Serve with lots of rice.Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user CGARMIRE.

The nutritional information for Venison and Winter Squash Curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 308.9

• Total Fat: 9.9 g
• Cholesterol: 88.6 mg
• Sodium: 532.9 mg
• Total Carbs: 19.2 g
• Dietary Fiber: 3.6 g
• Protein: 36.9 g