Tangy Venison in gravy.
700 g (1,5 lb) boneless venison steak, cubed
1 medium onion, sliced
water to cover venison.
1 tbsp ketchup
1 tsp curry powder
1/2 tsp ground ginger
1/2 teaspoon salt, or to taste
2 - 3 bay leaf
4 - 5 tsp starch
120 ml sour cream
2 tbsp prepared horseradish
2 tbsp chopped green dill and parsley.
1. Place venison and onion in a crockpot. Combine the next ingredients. Pour over venison.
2. Cover and cook for 3 - 3,5 hours or until meat is tender.
3. In a small bowl, combine the starch, sour cream and horseradish. Mix well. Gradually stir into venison mixture. Season. Cover and cook 15 minutes longer or until sauce is thickened.
Serve with boiled potatoes and chopped greenery, or over hot cooked noodles.