Venision And Pumpkin Curry Recipe

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Venision And Pumpkin Curry
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Ingredients:

Directions:

  1. Put venison in large bowl with spices including salt and pepper.
  2. Mix well to cover meat with spices and combine.
  3. Cover
  4. Refrigerate for at least 1 hour. (longer is better)
  5. Heat a large dutch oven and add oil.
  6. When oil just begins to smoke, add venison and cook til well browned.
  7. About 8 minutes.
  8. Add tomatoes, tomato paste and onion.
  9. Cook about five minutes.
  10. Add garlic then cook another minute
  11. Add pumpkin, chile (if using) and chicken broth and bring to a simmer.
  12. Reduce heat to low and simmer gently for two hours or till meat is very tender.
  13. Stir in Cilantra.
  14. Serve with rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 201.43 Kcal (843 kJ)
Calories from fat 51.45 Kcal
% Daily Value*
Total Fat 5.72g 9%
Cholesterol 20.41mg 7%
Sodium 169.04mg 7%
Potassium 511.56mg 11%
Total Carbs 11.42g 4%
Sugars 5.71g 23%
Dietary Fiber 2.23g 9%
Protein 26.91g 54%
Vitamin C 24mg 40%
Iron 4.1mg 23%
Calcium 45.6mg 5%
Amount Per 100 g
Calories 59.42 Kcal (249 kJ)
Calories from fat 15.18 Kcal
% Daily Value*
Total Fat 1.69g 9%
Cholesterol 6.02mg 7%
Sodium 49.87mg 7%
Potassium 150.91mg 11%
Total Carbs 3.37g 4%
Sugars 1.69g 23%
Dietary Fiber 0.66g 9%
Protein 7.94g 54%
Vitamin C 7.1mg 40%
Iron 1.2mg 23%
Calcium 13.5mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.1
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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