this week. Sounds wonderful! http://www.fieldandstream.com/articles/hunting/deer-hunting/2009/10/how-cook-venison-pumpkin-curry In Jamaica, a vibrant, aromatic curry would contain mutton or goat, but it’s a perfect dish for venison, too—especially the meat from an older, more strongly flavored animal that could benefit from slow tenderizing and a powerful, exotic blast of flavor. Venison and pumpkin make a classic autumn pairing, but with the tropical flavorings and chile-fueled heat, you won’t be feeling any chill. Serve with lots of rice. Ingredients 1 lb. venison, cut into 2-inch cubes 2 Tbsp. curry powder 1 tsp. ground allspice 1 tsp. ground corlander seed 2 Tbsp. vegetable oil 1 onion, chopped 2 large tomatoes, peeled and seed 1 Tbsp. tomato paste 3 garlic cloves, minced 8 oz. diced pumpkin (or other winter squash) 1 habanero chile, seeded and diced (optional) 3⁄4 cup chicken stock 2 Tbsp. cilantro, chopped Salt and freshly ground pepper Directions 1. Put the cubed venison in a large bowl along with the curry powder, allspice, coriander, and generous doses of salt and pepper. Mix 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-high heat. Add the vegetable 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 pumpkin, chile (if using), and chicken stock, 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. Stir in the cilantro and serve with lots of rice. Serves 4.
I not only survived....the neighbors love me! It was really good...and will be good again, and ...again. My neighbors gave me the Venison, so I thought it would be nice to take some to them....They loved it! Only thing I did different was use brown rice instead of white rice....Scrumptious....and perfect for a cold evening!
You know. I read somewhere that some chemical in curry will killz da cancer. If'n it killz da cancer -den dis is gud, no? Mayhaps'n I shud geeet sum. Yup. I am so sorry.
. LOL .... you ain't sorry my foot. no, yu bee actin' de fool like always. bud dat bee ok. we bee tinkin yu gawd a gud heart anyway. MERRY CHRISTMAS. MAY YOU AND YOURS AND ALL THE MONKEYS HERE HAVE A WONDERFUL HOLIDAYS AND A BETTER NEW YEAR. ..
That story came in my email this morning....Guess I need to hang out at the Corner "Hop N Pop" store more, and get recipes from "Mike"...(yeah, I'm sure that's his name...lol!) <table border="0" cellpadding="0" cellspacing="0" width="416"><tbody><tr><td width="213"> Curry spice 'kills cancer cells' An extract found in the bright yellow curry spice turmeric can kill off cancer cells, scientists have shown. The chemical - curcumin - has long been thought to have healing powers and is already being tested as a treatment for arthritis and even dementia. Now tests by a team at the Cork Cancer Research Centre show it can destroy gullet cancer cells in the lab. Cancer experts said the findings in the British Journal of Cancer could help doctors find new treatments. Dr Sharon McKenna and her team found that curcumin started to kill cancer cells within 24 hours. 'Natural' remedy The cells also began to digest themselves, after the curcumin triggered lethal cell death signals. Dr McKenna said: "Scientists have known for a long time that natural compounds have the potential to treat faulty cells that have become cancerous and we suspected that curcumin might have therapeutic value." Dr Lesley Walker, director of cancer information at Cancer Research UK, said: "This is interesting research which opens up the possibility that natural chemicals found in turmeric could be developed into new treatments for oesophageal cancer. "Rates of oesophageal cancer have gone up by more than a half since the 70s and this is thought to be linked to rising rates of obesity, alcohol intake and reflux disease so finding ways to prevent this disease is important too." Each year around 7,800 people are diagnosed with oesophageal cancer in the UK. It is the sixth most common cause of cancer death and accounts for around five percent of all UK cancer deaths. Story from BBC NEWS: http://news.bbc.co.uk/go/pr/fr/-/2/hi/health/8328377.stm</td><td width="203"> </td></tr></tbody></table><table class="storycontent" cellpadding="0" cellspacing="0"> <tbody><tr> <td colspan="2"> </td> </tr> <tr> <td class="storybody"> </td></tr></tbody></table>
