Curry Venison & Vegetables over couscous

It’s hunting season and if you’re from the rural parts of the US it’s highly likely that someone you know hunts deer. I don’t always enjoy the gamey taste of venison but with the right herbs you can make anything tasty. I get bored with chili in the fall so this is dish is a nice change. Rich meat require rich spice so curry is perfect. I also make this dish with ground turkey or chicken but in the fall use what you have.

1/2 lb ground venison
1 bag frozen spinach
1 tub button mushrooms, quartered
1 medium onion, chopped
3 cloves garlic, minced
1 red bell pepper, roasted & chopped
3 tbsp curry powder
1 tbsp olive oil
salt & pepper to taste

1. Thaw and drain completely the spinach.

2. In a large skillet or soup pot, saute onions, garlic with venison, salt and pepper as well. Once the venison is brown add in the spinach, mushrooms and roasted bell pepper, cook together for a few minutes then add curry powder. Cook covered, stirring occasionally for approximately 30-40 minutes.

3. Prepare couscous (I always use chicken/beef/vegetable stock). You can also add raisins and pine nuts for texture and to counter balance the heat of the curry.

4. Serve curry mixture over couscous and top with fresh goat cheese. Enjoy!

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