Venison Tikka Masala (Venison Curry)
This rich and creamy Venison Tikka Masala is one of our new favorite venison curry recipes. Enjoy Indian dishes with deer right at home!
Servings: 8 servings
Ingredients
- 1 whole elk or deer shank
- salt & black pepper
- 2 Tablespoons olive oil
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 2 cups venison or beef broth
- 4 Tablespoons Masala seasoning
- 2 teaspoons turmeric
- 2 Tablespoons brown sugar
- 1 28-ounce can diced tomatoes
- ½ cup plain Greek yogurt
- ¼ cup heavy whipping cream
Instructions
- Preheat oven to 350 degrees F. Season shanks with salt & pepper.
- Heat oil in a 6-quart Dutch oven on stovetop burner over medium-high heat. Add shank and fry for about 5 minutes until golden brown all over
- Add onion, carrot, celery, broth, and ONLY 2 Tablespoons of the Masala seasoning to the Dutch oven. Mix well, cover with lid or tightly with foil, and place in the oven at 350 degrees F, undisturbed, for 2 ½ to 3 hours.
- Take Dutch oven out, remove lid, and use tongs or forks to shred meat off of the shank bone. Discard the bone and any undesirable tendons or fat
- Add remaining 2 Tablespoons of the Masala seasoning, the turmeric, brown sugar, and diced tomatoes to the meat mixture and combine well. Simmer on stovetop over medium-low heat for 15 minutes.
- Add Greek yogurt and heavy whipping cream and simmer for 5 minutes more. Add ¼ cup of water to thin out the sauce if needed.
- Serve with rice and naan bread.
