Venison and Squash Curry

The reading materials scattered on/under/around my bedside table serve as a reflection of my scattered interests. Amongst the hair ties and bobby pins you’ll find a well-worn book of Sudoku puzzles, a few back issues of Bon Appetit and Mother Earth News, a copy of The History Of God that I keep telling myself I’m going to dig into soon, some Rilke and Neruda, a book about canning, a travel guide to Spain…you get the idea.


On the other side, my husband’s bedside table is a testament to the steely focus of his attention: nothing but Cabela’s catalogs, an old book of hunting stories, and the latest issues of Field and Stream. Hunting isn’t just a hobby for this guy; it is a core part of his existence.

A funny thing happens sometimes. Every now and then, a copy of F&S gets up, meanders across the bed, and lands on top of my pile. I kid you not. Obviously, I have no idea how this happens, but after this magazine trots on over to my reading pile, I unknowingly grab it, start flipping through it, and lookie lookie, amongst the excellent articles on conservation and Bill Heavey’s smartly humorous back page essay, there are game recipes to be found. Really good game recipes. We’re talking rugged gourmet Mario Batali-esque game recipes.


In fact, if you check out the latest issue of Field and Stream (Dec 09/Jan 10), inside there is a five-recipe spread devoted to venison, including venison osso bucco and venison tamales, which was thrilling for me as a tamale aficionado. I promptly filed it away for the day that I have an extra five hours to make handmade tamales…I’m guessing sometime in January 2032. I’ll pencil that one in my day planner.

Not all their recipes are as complex as this. Take this venison curry from the October issue. For most Midwestern cooks, curry is new yet still accessible flavor – so why not try it with venison? As I had one of the season’s last squash sitting on my counter, I had to try this.


It was good. Really good. Even better as leftovers. And I’m doubly impressed since it came out of a hunting mag. Do I hear a call for a Field and Stream cookbook?

I still think curry paste is far superior to curry powder, but use whatever is fresh and on hand. Maybe add a little coconut milk too? Don’t omit the jalapeño – the dish needs a little spice.

Venison and Squash Curry

Adapted from Field and Stream magazine, October 2009 issue - plan ahead on this one, since the meat needs to hang out with the spices in the fridge for a bit and it all simmers on the back burner for a couple hours before chow time.

1 lb. venison, cut into 2" cubes

2 Tbls. curry powder

1 tsp. ground allspice

1 tsp. ground coriander

2 Tbls. vegetable oil

1 onion, chopped

1 - 14.5 oz can diced tomatoes

1 Tbls. tomato paste

3 garlic cloves, minced

1 winter squash, diced (I used Hubbard squash)

1 jalapeño pepper, seeded and diced

3/4 cup turkey stock (or chicken broth)

2 Tbls. cilantro, chopped

Salt and pepper

Put the cubed venison in a large bowl with curry powder, allspice, coriander, and generous doses of salt and pepper. Mix well to combine spices and coat meat. Refrigerate for at least one hour (preferably longer).

Heat oil in large pot over medium-high heat until hot. Add venison and cook until well browned on all sides, about six minutes.

Add onion, tomatoes, and tomato paste, and continue to cook, stirring, until onion is soft, about four minutes. Add garlic and cook for another minute. Add squash, jalapeño, and stock; bring to a simmer. Reduce heat to low and simmer for 2 more hours, or until meat is very tender. Stir in cilantro and serve with rice.