Made this for dinner today, using half a venison loin, sliced thin.
The rice was cooked with lime juice and just a little bit of sugar for flavour. The venison was browned with butter in a skillet with fresh ground black pepper, minced garlic, curry powder, and ground ginger. Then I added half a can of Ro*Tel Milder Diced Tomatoes and Green Chilies, about 2-3 tablespoons of lime juice (I eyeballed the amount), and a little beef broth, and let it simmer a bit. Then I added a bit of flour (mixed in with a little more beef broth) and let that thicken the juices just a little bit before serving.
It turned out a little spicier than I thought, but still pretty good. It was an improvisational variant on one of Mom’s recipes. She pounds the venison thin with a meat tenderizer, doesn’t slice it up, and uses plain stewed tomatoes instead of the Ro*Tel. I’ll probably use plain stewed or chopped tomatoes myself the next time I do this. I think that will work out better with the other flavours, especially the venison.
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[2012-01-19: Edited to add the lime juice to the skillet, which I originally forgot to mention.]