  VENISON & PUMPKIN CURRYA HOT WAY TO WARD OFF AUTUMN’S CHILL. In Jamaica. a vibrant, aromatic curry would contain mutton or goat, but it’s a perfect dish for venison, too-especially the meat from an older. more strongly flavored animal that could benefit from slow tenderizing and a powerful. exotic blast of flavor. Venison and pumpkin make a classic autumn pairing. but with the tropical flavorings and chile-fueled heat, you won’t be feeling any chill. Serve with lots of rice.1. 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 (prefer¬ably longer). 2. 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. 3. ADD THE ONION, tomatoes, and tomato paste, and con¬tinue to cook, stirring, for 4 minutes, or until the onions are limp. Add the garlic and cook for another minute. Add the pumpkin, chile (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. Serves 4. Shelf life for spices is about a year. For best results, make sure your curry powder is fresh. INGREDIENTS 2 rabbits (about 3 lb. each), cut into pieces, loins reserved All-purpose flour, for dredging 5 Tbsp. vegetable oil 2 onions. cut in half and thinly sliced 2 Tbsp. unsalted butler Bouquet garni of 4 Italian parsley sprigs, 4 thyme sprigs, and a bay leaf, tied together with kitchen twine 2 Tbsp. Calvados or applejack 2 cups chicken stock or low-sodium chicken broth 4 slices bacon or pancetta 4 cups dry hard cider 2 Granny Smith apples, peeled, cored, and cut into quarters 1/2 cup creme fraiche or heavy cream Salt and freshly ground pepper, to taste. 1lb venison, cut into 2-inch cubes 2 Tbsp. curry powder 1tsp. ground allspice 1tsp. ground coriander seed 2Tbsp. 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 chile, seeded and diced (optional) 3/4 cup chicken stock 2 Tbsp. cilantro, chopped Salt and freshly ground pepper |