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RECIPE: RED CURRY COCONUT VENISON STEW

Braise

1.25 Hours

Serves 3-4

Difficulty: Simple
Stew season just got even more delicious with this wild twist on the classic Coconut Curry. Stew meat simmers in a curry sauce of coconut milk and venison bone broth combined with tomatoes, kaffir lime leaves, golden potatoes, shallots, and spices. Another dish to add to your list of favorites!
RECIPE BY JORDAN CABATIC
Ingredients
  • 1lb pack of Maui Nui venison stew
  • 3/4 cup Maui Nui venison bone broth
  • 1 can coconut milk
  • 1 Tbsp red curry paste
  • 1 ½ Tbsp fish sauce
  • 2 roma tomatoes, sliced into quarters
  • 2 shallots, thinly sliced
  • 1 cup golden potatoes, cut in halves
  • 2-3 garlic cloves, finely minced
  • 1 in piece of ginger, skin removed, sliced
  • 1-2 Thai chili peppers, chopped (remove seeds for less heat)
  • 2 kaffir lime leaves, finely minced
  • 1 Tbsp coconut sugar
  • 1 Lime
  • Cilantro, chopped
  • Salt and pepper to taste
  • neutral oil
Directions
Step 1:

 Start by rinsing venison stew meat in cold water and pat dry. Then season with salt and pepper.

Step 2:

Next, heat a large cast-iron pan/pot on medium/high heat. When the pan is hot, add a generous drizzle of oil. Place venison stew meat in the pan and cook until the meat browns, stirring occasionally (about 3-4 minutes).

Step 3:

If needed, drizzle more oil and adjust the heat to medium. Move meat to the side of the pan and add the red curry paste. Let the curry paste cook for about 1 minute, continuously stirring. Then mix in with the meat. 

Step 4:

Next add shallots, kaffir lime leaves, and garlic and ginger. Allow cooking for about 2-3 minutes while continuously stirring. Then add tomatoes, Thai chili peppers, and fish sauce.

Step 5:

Pour in venison bone broth, coconut milk, and coconut sugar. Stir and bring to a gentle simmer. Then adjust heat to low and allow to cook for 40 minutes, until meat is tender, ensuring to check on it often and give it a quick stir.

Step 6:

Add golden potatoes and let cook for another 15-20 minutes, or until potatoes are fork-tender. Season with extra fish sauce or salt to your liking.

Step 7:

Squeeze fresh lime juice and garnish with cilantro. Serve alongside rice. Enjoy! * Note:  Feel free to add any preferred vegetables (e.g., bell peppers, carrots, peas, etc.)

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