- 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
Start by rinsing venison stew meat in cold water and pat dry. Then season with salt and pepper.
Next, heat a large cast-iron or dutch oven 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).
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.
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.
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 about 45 minutes or until meat is tender, ensuring to check on it often and give it a quick stir.
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.
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.)