This hearty stew is bursting with delicious Caribbean flavors- venison heart, slow-simmered in rich golden bone broth, and infused with aromatic herbs and spices- creating a wholesome and nourishing meal that everyone will love. Serve with coconut rice and plenty of lime and cilantro to finish.
- 1 package Maui Nui venison heart, fat and sinew trimmed, and cut into 1” chunks
- 1 package Maui Nui Golden Broth (can substitute with 1 can of coconut milk and 1 cup of low-sodium beef or chicken broth)
- 1 medium onion, peeled and cut into chunks
- 2 cloves garlic, peeled
- 1 inch piece of fresh ginger (peeled optional)
- 4 sprigs fresh thyme, leaves stripped
- 4 allspice berries (or ½ tsp ground)
- 1-1/2 Tbsp curry powder
- 1 tsp fine sea salt, divided
- ½ tsp freshly ground black pepper
- 1 cup low sodium venison, beef, chicken, or vegetable broth
- 1 Tbsp brown sugar
- 1 Scotch Bonnet or Habañero chile )optional)
- 1 bay leaf
- 2 cups diced sweet potato, pumpkin, or winter squash (cut into ¾” chunks)
- 1 bunch spinach, washed and roughly chopped
- 3 Tbsp neutral oil, divided
- Lime wedges and chopped fresh cilantro for service
Place the onion, garlic, ginger, thyme leaves, allspice berries, curry powder, ½ tsp salt, black pepper, and 2 Tbsp oil in a blender. Process on high until smooth, about 30 seconds; set aside.
Heat the remaining Tbsp oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Pat the heart pieces dry with a paper towel and add half to the pot. Season with a good pinch of salt and cook until richly browned. Remove to a bowl and set aside. Repeat with the remaining heart pieces. Remove to the bowl and set aside.
Add the heart pieces and any accumulated juices back to the pot along with the Golden broth, venison broth, sugar, chile pepper, and bay leaf. Bring to a boil, then reduce the heat. Cover and simmer for 1-1/2 hours, stirring occasionally.
Add the sweet potatoes and cook for 15 minutes. Add the spinach and cook for an additional 5 minutes. Check for seasoning and add salt to taste. Remove chile pepper and bay leaf. Serve with lime wedges and chopped cilantro. Enjoy!