RECIPE: Lemongrass and Turmeric Braised Venison Stew
Step into Southeast Asia with this bubbling pot of deliciousness! A divine combination of lemongrass and turmeric infuses venison stew, giving it a heavenly flavor that's completed by an array of fragrant spices like cinnamon, star anise, ginger, garlic shallots, and chiles – all delicately rounded out with creamy coconut milk. Any braising cut will work like stew chunks, leg medallions, strip loin, or even whole shanks, though each cut may have a slightly different cooking time to achieve tenderness. Serve with rice on the side or rice noodles directly in the bowl for a noodle soup experience.
Mark Cockcroft
Ingredients
- 2 packs Maui Nui venison muscle cut (Leg Medallions, Strip Loin, etc.)
- 3 lemongrass stalks, tough outer layers removed, ends trimmed, and sliced into 1” pieces
- 4 cloves garlic, peeled
- 2 inch piece 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
- 1/4 cup chopped cilantro
- Lime wedges
DIRECTIONS
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.
Add the water, coconut milk, fish sauce, soy sauce, brown sugar, cinnamon sticks, and star anise pods, scraping up any browned bits from the bottom of the pot.
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.