Crock Pot Venison Curry

This Crock Pot Venison Curry is a rich and flavorful recipe, which uses tender cubed venison and creamy coconut milk. It’s a restaurant-quality dish, ready in about 8 hours and 15 minutes.

Crock Pot Venison Curry Ingredients

• 2 lbs venison, cubed (preferably shoulder or neck)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2-inch piece of fresh ginger, minced
• 1 red chili (optional), sliced
• 2 tablespoons curry powder
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 tablespoon tomato paste
• 1 tablespoon tamarind paste (optional)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon lemon juice
• Fresh cilantro, chopped (for garnish)
• 2 cups jasmine rice (for serving)

How To Make Crock Pot Venison Curry

1. Prep the venison: Trim off excess silverskin from the venison. Season with salt, pepper, and a bit of cumin.
2. Sear the venison (optional): Heat olive oil in a skillet over medium-high. Brown the venison cubes for 2–3 minutes per side. Transfer to the Crock Pot.
3. Cook aromatics: In the same skillet, sauté onion, garlic, and ginger for about 5 minutes until softened. Add red chili if desired. Stir in curry powder, garam masala, turmeric, and cumin. Cook for 2 more minutes.
4. Transfer to Crock Pot: Add the sautéed onion mix to the venison in the Crock Pot. Stir in diced tomatoes, tomato paste, coconut milk, and tamarind paste (if using).
5. Slow cook the curry: Cover and cook on low for 6–8 hours, until venison is fork-tender. For a thicker sauce, remove the lid for the last hour of cooking.
6. Finish and serve: Stir in lemon juice before serving. Adjust salt or spice if needed. Serve hot over jasmine rice and garnish with chopped cilantro.

Recipe Tips

• Can I use frozen venison?
  Yes, but thaw it completely before cooking for best texture.
• What can I use instead of tamarind paste?
  A splash of lime juice or a bit of brown sugar and vinegar can mimic the tanginess.
• How to thicken the curry sauce:
  Remove the lid during the last hour or simmer it briefly on the stove after slow cooking.
• Is searing the venison necessary?
  It’s optional but enhances the flavor and texture of the meat.
• Can I use a different cut of venison?
  Yes, shoulder, neck, or stew meat are all great slow-cooking options.

What To Serve With Venison Curry

This bold curry pairs beautifully with soft and fluffy sides:

• Steamed jasmine rice
• Garlic naan or pita bread
• Simple cucumber raita
• Roasted cauliflower
• Mango chutney

How To Store Venison Curry

Refrigerate: Store in an airtight container in the fridge for up to 4 days.
Freeze: Freeze in a sealed container for up to 3 months. Thaw overnight before reheating.

Venison Curry Nutrition Facts

• Calories: ~340 kcal
• Protein: ~35g
• Fat: ~20g
• Carbohydrates: ~10g
• Fiber: 2g
• Sugar: 4g
• Sodium: 650mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this curry with beef or lamb instead of venison?
Yes, the same cooking method works well with beef or lamb stew meat.

What’s the best way to reheat leftovers?
Gently reheat on the stove over medium-low heat or in the microwave in short intervals.

How spicy is this recipe?
It’s mild unless you add the red chili. Adjust heat to your preference.

Can I make this curry dairy-free?
Yes, it’s naturally dairy-free thanks to the coconut milk.

Try More Recipes:

• Crock Pot Venison Chili
• Crock Pot Pulled BBQ Venison
• Crock Pot Venison Steak

Crock Pot Venison Curry

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

8

hours 

Calories

340

kcal

A rich and aromatic venison curry slow-cooked with warm spices, coconut milk, and tomatoes—perfect over jasmine rice.

Ingredients

• 2 lbs venison, cubed
  

• 2 tbsp olive oil
  

• 1 large onion, chopped
  

• 4 garlic cloves, minced
  

• 2-inch ginger, minced
  

• 1 red chili (optional), sliced
  

• 2 tbsp curry powder
  

• 1 tbsp garam masala
  

• 1 tsp turmeric
  

• 1 tsp cumin
  

• 1 can (14 oz) diced tomatoes
  

• 1 can (14 oz) coconut milk
  

• 1 tbsp tomato paste
  

• 1 tbsp tamarind paste (optional)
  

• 1 tsp salt
  

• 1 tsp black pepper
  

• 1 tbsp lemon juice
  

• Fresh cilantro, chopped
  

• 2 cups jasmine rice (to serve)

Directions

• Trim venison and season with salt, pepper, and cumin.
• (Optional) Sear meat in hot oil for 2–3 minutes per side. Transfer to Crock Pot.
  
• Sauté onion, garlic, ginger, and chili. Add spices and cook for 2 minutes.
  
• Add mixture, tomatoes, coconut milk, paste(s) to Crock Pot. Stir.
  
• Cook on low for 6–8 hours until tender. Remove lid in last hour to thicken if needed.
  
• Stir in lemon juice, adjust seasoning, and serve over rice with cilantro.