Venison Steak, Sweet Potato and Kale Curry

Venison curry


There is nothing more comforting and delicious than this Venison Steak, Sweet Potato, and Kale Curry when the weather turns cold.

Serves: 4
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


  1. 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
  2. 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
  3. 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
  4. Add the lime juice and coriander to serve
Serve with brown rice or try making cauliflower rice for a light meal. 


Our 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.