WY Mule Deer and Antelope Vindaloo is my wild game version of the warmly spiced, rich, and usually long simmered Pork Vindaloo.
In England, vindaloo is a tongue-searing curry, but it wasn’t always that way. The word vindaloo is a garbled pronunciation of the popular Portuguese dish carne de vinha d’alhos (meat marinated in wine-vinegar and garlic), which made its way to India in the 15th century along with Portuguese explorers.
Something I like to remind my game eating friends: When experimenting with recipes, just because your game meat may be red, do not let that confine your cooking to customize recipes generally using beef. Let that go! Expand into adapting all your recipe types, and ethnicity to work with the game you have. There are no hard rules here!
I came across a recipe for Pork Vindaloo made for my Instant Pot Pressure Cooker. (This same result can be achieved by covering and simmering gently for 3-4 hours in the oven or on the stove top.)
After cooking for 35 minutes under pressure, I served this deliciously spiced dish over steamed brown and wild rice, with a sprinkling of freshly chopped parsley. Prepare yourself for soft moans of satisfaction from your guests!
WY Mule Deer and Antelope Vindaloo
- 3 lbs. boneless Mule Deer & Antelope (or any game meat you have) cut into 1″ pieces, seasoned with salt & Pepper.
- 2 Tablespoons Olive Oil
- 1 large Vidalia or Sweet Onion – chopped medium
- 8 Garlic Cloves – minced
- 1 Tablespoon Mustard Seeds
- 1 Tablespoon Paprika – I like Hungarian Hot
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves
- 1/4 cup all purpose flour
- 1 cup Chicken Stock
- 1 can diced tomatoes (14.5 oz.)
- 2 Tablespoons Red Wine Vinegar
- 1 teaspoon sugar or honey
- 1/4 cup chopped parsley
- Heat 2 Tablespoon Olive Oil in your Instant Pot set on Saute’
- Brown your seasoned Deer and Antelope Cubes for 4 minutes.
- Add onion and saute’ 4 more minutes.
- Add garlic, mustard seeds, paprika, cumin, cayenne, and cloves, and stir to saute’ another minute. Add flour. Stir till combined and beginning to foam. (About 1 minute more)
- Stir in stock, tomatoes, vinegar, and sugar. Stir to combine.
- Lock down your pressure cooker lid, and set on high pressure (Meat/Stew) for 35 minutes.
- Perform a Quick Release when done. Serve over rice of your choice and generously garnish with chopped parsley.