Cutting, Cooking, & Recipes

This is a wonderful dish that is milder than most curry dishes.

Ingredients:

1. 2lbs of venison back strap sliced in 1/4" thick slices.

2. 1 10oz can tomato soup

3. 5 tbs McCormick Indian curry powder mild

4. 1 10oz can diced tomatoes

5. 1 medium sized onion diced

6. 1 cup milk

7. 1/4 cup sour cream

8. 1 tps salt

9. 5 tbs olive oil

10. 2 cups cooked rice.

In a 3qt corning bowl combine soup, milk, curry powder, tomatoes, onion, salt and sour cream. Mix ingredients well and place in oven with lid on for 1 hour at 250 degrees. After 1 hour set dish out and allow to stand for 1 hour. In an iron skillet pour olive oil and heat to medium temperature. Brown venison in olive oil but don't completely cook it. Remove slices of browned venison and place them in the curry mix. When all pieces have been browned and put in the Corning bowl place lid on bowl and place it the oven for 2 hours at 275 degrees. Near the end of cooking time start rice cooking. When rice is done add butter to rice. When rice and curry are done place rice on plate and spoon curry sauce over rice. Place slices of venison on top of rice and spoon on some more sauce. Feeds 4. Note: curry sauce can be prepared the day before and left in the refrigerator until needed.