If you’re tracking protein and fat rather than flavour profiles, here’s what you need to know before the recipe: this curry delivers 36g of protein and 6g of fat per serving. Scottish Wild Venison sits at around 2% fat raw, well below beef, which does most of the work for you before you’ve even opened a spice jar.
The numbers
Serves 4. Per serving: ~280 kcal, 36g protein, 6g fat, 8g carbs.
What you need
600g Scottish Wild Venison diced steak
1 tsp rapeseed oil
1 onion, diced
3 garlic cloves, minced
Thumb of ginger, grated
2 tsp curry powder (or turmeric, cumin, coriander, garam masala, chilli)
400g tin chopped tomatoes
200ml fat-free natural yoghurt
Salt
Method
Sear the venison hard and fast in the oil, 2-3 minutes, then set it aside. You’re not cooking it through here, just building flavour.
Soften the onion, garlic and ginger in the same pan. Add the spices for a minute, then the tomatoes, and simmer for 5 minutes.
Return the venison with a splash of water, cover, and cook on low for 45-60 minutes until tender. Venison is lean, which means it toughens if you rush it. Slow and low isn’t optional here.
Off the heat, stir through the yoghurt so it doesn’t split, and season to taste.
Serve with cauliflower rice to keep carbs down, or wholegrain rice if you want them.
Why venison over other proteins
Wild venison gives you a leaner macro profile than most red meat without any compromise on protein per portion. No farmed feed, no fat trimming required, just what’s naturally there. Ours is cut to order and delivered fresh, so you get exactly the cut you need for this, not whatever’s left in a box.
What’s your usual go-to for hitting your protein target?
The Scottish Venison Company are proud suppliers of wild harvested Venison and Small Game
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