Indian cuisine has always been a favorite of mine. The strong, flavorful spices make every dish memorable and delicious. As a family, we eat Indian food frequently when I’m not grillin. But why not make it at home? I...
Indian cuisine has always been a favorite of mine. The strong, flavorful spices make every dish memorable and delicious. As a family, we eat Indian food frequently when I’m not grillin. But why not make it at home? I received some amazing venison from my friends at Silver Fern Farms and what better dish to include this in than some type of stew. So I decided to make a venison red curry and it was outstanding. The tenderness of the meat combined with the hearty flavorfulness of the spices make this the ultimate comfort dish on those cold winter days. Have some venison from hunting season, then try this recipe.
Venison Grilling Tips:
Do not go over 130 degrees internal temp on the venison. It’s a very lean meat making it easy to overcook and become tough Venison is great in stews as the meat is tender and does not need a long time to tenderize.Step 1: Prepare the venison.
For this recipe, I went with pre-diced lean, pasture raised venison. For those that have never had venison before it is a great complimentary protein to beef that is slightly leaner with a strong earthy taste but not gamey.
Because we are using this meat in a curry, simple seasoning is key. Simply toss in olive oil and season with salt and pepper.
Next, heat up the grill to high heat and set of direct heat. In a dutch oven, sear the venison bites on all sides and remove.
Step 2: Cook venison red curry on the grill.
The beauty of the grill is it’s not just for burgers or steak, but should be considered as an alternative appliance and extension of your kitchen. Why not make curry on the grill?
Slice a yellow onion and place it into the warm dutch oven used to sauté the meat. Sauté until soft and tender. Next, dice up small yellow potatoes and add them to the sautéed onions. Pour in coconut milk, red curry paste, fish sauce, cinnamon stick and add back the seared venison. Top off with water to cover the potatoes. Place the cover on the dutch oven and put it back on the grill for 30-45 minutes until the potatoes and meat are fork tender. It’s that simple!
Chef note: The red curry paste expedites the process. It’s a great alternative and tastes just as amazing as if you were to mix all the spices together yourself.
Before serving this homemade venison red curry dish, sprinkle some freshly chopped cilantro and enjoy!
Printer friendly recipe below:
Venison Red Curry
Ingredients
Instructions
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