This squash curry from Ethiopia shares many of the same elements as an Indian curry, but with a slightly different mix of spices.
This recipe is from East Africa, where it is called kuku wa nazi in Swahili. I used pheasant here, which is more like an African chicken.
Red red is a signature dish in Ghana, hinging on cowpeas, tomatoes and red palm oil. I used red cowpeas and some ham to bulk it up.
This is the Ethiopian stew called abish wot, made here with venison. It’s a spicy stew, laced with fenugreek.
Mafe is a slow simmered braise of shanks or shoulder. Lots of peanuts, some chiles and a whole lotta awesome.
Deer shoulder, slow cooked with some flavors of Senegal: onions, garlic, mustard and cumin. Easy and great with small deer.
This is the one venison casserole I can get behind: Bobotie, one of the national dishes of South Africa.
Ethiopian alicha wot is a mild curry that can be made with beef, lamb or venison. I used to cook this at an Ethiopian restaurant.