Arkansas Game and Fish Commission field editor Trey Reid cooked a couple of wild game dishes for this past weekend's episode of "Talkin' Outdoors at the Corner Café." Venison Curry with Pumpkin is an exotic twist on an Arkansas classic, with a spicy and robust flavor that's sure to warm up the chilliest autumn night. Duck Stir Fry fuses Asian and Arkansas Delta cultures for a sweet and spicy take on a traditional meat and vegetable medley.
Both dishes are easy to prepare and sure to please.
Venison Curry with Pumpkin
1 pound venison, cut into 2-inch cubes
2 tbsp. curry powder
1 tsp. ground allspice
1 tsp. ground coriander seed
Salt and pepper, to taste
2 tbsp. vegetable oil
1 onion, chopped
2 large tomatoes, peeled and seeded
1 tbsp. tomato paste
3 garlic cloves, minced
8 ounces diced pumpkin (acorn squash may be substituted)
1 tsp. chile pepper paste
1 cup chicken stock
2 tbsp. cilantro, chopped
Toss the cubed venison with the curry, allspice, coriander, salt and pepper in a large bowl, coating evenly. Refrigerate, covered, for at least an hour. Heat vegetable oil in large pot over medium-high heat. Add the venison and cook until browned on all sides (about 8 minutes). Add the onion, tomatoes and tomato paste and cook, stirring frequently, until the onions are soft (about 4 minutes). Add the garlic and cook for another minute. Add the pumpkin (or squash), chile paste and chicken stock. Stir to incorporate and bring to a simmer. Reduce heat to low, cover, and simmer gently for 2 hours, or until meat is tender, stirring occasionally. Sprinkle cilantro on top and serve with rice.