There is nothing more comforting and delicious than this Venison Steak, Sweet Potato, and Kale Curry when the weather turns cold.
Time: 40 minutes
1 onion, chopped
2 garlic cloves, grated or chopped
1 tsp each of ground cumin, coriander, turmeric, garam masala and paprika
1 tbsp tomato puree 700g sweet potato, cut into 1 cm cubes
1 can coconut milk
400g venison haunch steak, cut in 2cm cubes
1 bag kale, leaves torn off the stalks
1 lime, juice
Handful of chopped coriander
- Heat 1 tbsp coconut oil in a pan and cook the onions until soft on a medium-heat, add the garlic & spices and cook for a minute more
- Add the tomato puree, cook for 1 minute then add the sweet potato and coconut milk, bring to the boil then reduce heat a little
- Cook for 20 minutes until sweet potato is almost cooked, then add the chopped steak and kale, then simmer very gently for 5-10 minutes until meat is just cooked
- Add the lime juice and coriander to serve
Venison & Red Wine Steak Box includes lean, sustainable and succulent venison steak cuts straight from our Oxfordshire farm. For a special meal we have included the Loin Eye Steaks which are the crème de la crème of venison steak cuts, as well as Pavé and Haunch Steaks plus a couple of packs of venison mince.