RECIPE: Caribbean Coconut Curry Braised Heart
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.
Mark Cockcroft
Ingredients
- 1 pack Maui Nui venison heart, fat and sinew trimmed, and cut into 1” chunks
- 1 pack 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 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
- 1/2 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 diced diced sweet potato, pumpkin, or winter squash (cut into ¾” chunks)
- 1 bunch diced sweet potato, pumpkin, or winter squash (cut into ¾” chunks)
- 3 tbsp neutral oil, divided
- Lime wedges and chopped fresh cilantro for service
DIRECTIONS
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.
Turn the heat down to medium and add a touch of oil if the pan looks dry. Pour in the puréed onion mix, scaping as much out of the blender as possible. It will splatter and sputter a bit, so be careful. Cook, stirring often, until it darkens a bit, about 3-5 minutes.
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!