VENISON PUMPKIN CURRY

Serves 4-5

1 lb. venison, cut into 2-inch cubes (can substitute beef)

2 Tbsp curry powder

1 tsp ground allspice

1 tsp ground coriander seed

2 Tbsp vegetable oil

1 onion, chopped

2 large tomatoes, peeled and seeded

1 Tbsp tomato paste

3 garlic cloves, minced

8 oz. diced pumpkin (or other winter squash)

1 habanero chili, seeded and diced (optional)

¾ cup chicken stock

2 Tbsp cilantro, chopped

Salt and freshly ground pepper

Put the cubed venison in a large bowl along with the curry powder, allspice, coriander, and generous doses of salt and pepper. Mix well to combine the spices and to coat the meat. Refrigerate, covered, for at least 1 hour (preferably longer).

Heat a large pot or Dutch oven over medium-high heat. Add the vegetable oil. When the oil is just beginning to smoke, add the venison and cook until well browned on all sides, about 8 minutes.

Add the onion, tomatoes, and tomato paste, and continue to cook, stirring, for 4 minutes, or until the onions are limp. Add the garlic and cook for another minute. Add the pumpkin, chili (if using), and chicken stock, and bring to a simmer.

Reduce the heat to low, and simmer gently for 2 hours or more, or until the meat is very tender.

Stir in the cilantro and serve with lots of rice.