- 2 packs (about 2lbs) Maui Nui venison Rosso buco
- 3 lemongrass stalks, tough outer layers removed, ends trimmed, and sliced into 1” pieces
- 4 cloves garlic, peeled
- 2” piece of ginger
- 1 large shallot, peeled and root end trimmed
- 2 Thai chiles or 1 serrano chile
- 2 Tbsp neutral oil, divided
- 2 tsp ground turmeric
- 4 cups water
- 1 (15oz) can coconut milk
- 1 Tbsp fish sauce
- 2 Tbsp soy sauce
- 2 Tbsp brown sugar
- 1 4” cinnamon stick
- 2 star anise pods
- 2 large carrots, sliced into 2” chunks
- 4 scallions, trimmed and cut into 1” pieces
- ¼ cup chopped cilantro
- Lime wedges
Place the lemongrass, garlic, ginger, shallot, and chiles in a food processor and process until a finely chopped, loose paste forms.
Place a large pot or Dutch oven over medium-high heat and add 1 Tbsp of the oil. When hot, add the venison in a single layer and lightly brown on both sides. Remove from the pot and set aside.
Turn the heat down to medium-low, add the remaining Tbsp oil, and then scrape in the lemongrass paste. Cook, stirring often, until the mixture has softened, about 5 minutes. Add the turmeric and cook for an additional minute, stirring well.
Turn the heat high and add the meat and any accumulated juices to the pot. Bring to a boil, partially cover, and lower the heat to maintain a gentle simmer. Cook for 1-1/2 to 2-1/2 hours until the venison is tender.
Add the carrots and cook for and additional 20 to 30 minutes until tender and the meat is just about falling apart.
Then add the scallion pieces and cook for another minute until just wilted. Check for seasoning and add more fish sauce or soy sauce if necessary. Serve in bowls sprinkled with cilantro and lime wedges to squeeze at the table.