Servings per Recipe
4
Nutrition Facts
Calories
: 260
Fat
: 4
g
Sodium
: 750
mg
Total carbohydrate
: 27
g
Fiber
: 5
g
Protein
: 30
g
Ingredients
1 pound ground venison
1 tablespoon oil
1 tablespoon curry powder
1 teaspoon garlic powder
1 teaspoon dried ground ginger
½ teaspoon red chili flakes (optional)
1 large tomato, diced
1 (15-ounce) can diced potatoes, drained
1 (8-ounce) can green peas, drained
1 cup water
½ teaspoon salt
½ teaspoon ground black pepper
Preparation
Wash hands with soap and water.
To a 12-inch skillet over medium heat, add ground venison and oil (see note below). Wash hands with soap and water. Cook, breaking meat into small pieces, until meat is browned.
To meat, add curry powder, garlic powder, ground ginger, and red chili flakes (if using). Stir to mix spices through meat. Cook for 1 minute, stirring often.
Gently rub tomato under cold running water before dicing. Stir in diced tomatoes. Add lid and cook 5 minutes, stirring occasionally, until tomatoes soften.
Stir in water. Reduce heat to low and add lid. Cook for 10 minutes, stirring occasionally.
Stir in potatoes and green peas. Add lid and continue to cook for 3-5 minutes or until vegetables are heated through.
Serve with cooked rice or flatbread like naan or chapati. Garnish with sliced green onion and cilantro.
Refrigerate leftovers within 2 hours. Eat leftovers within 4 days.
Note
- If venison is ground with added fat, do not add oil in recipe. Drain any excess fat and return meat to pan.
- Nutrition facts calculated with 1/2 cup cooked rice.
- Recipe can be prepared with ground turkey, chicken, pork, beef, or meatless crumbles if venison is not available.
- Recipe developed and shared by Hunters Feeding Illinois.