Venison Thai Style Recipes
VENISON THAI-STYLE
Make and share this Venison Thai-Style recipe from Food.com.
Provided by lamarb
Categories Deer
Time 25m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients except the meat in a mortar and grind to a paste.
- Cover the filet with the paste and allow to sit at room temperature for 30 minutes.
- Cook on an open grill over charcoal embers for 6 minutes on each side. The time may vary depending on height above the embers. The meat should be firm but not rigid to the touch.
- Remove from the grill and allow to rest for 5 minutes before serving.
Nutrition Facts : Calories 343.9, Fat 6.1, SaturatedFat 2.3, Cholesterol 192, Sodium 1493, Carbohydrate 17.1, Fiber 4.5, Sugar 0.9, Protein 55.4
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- If you are making your own curry paste, heat the tablespoon of lard and saute the onion and garlic until soft and translucent. Let cool a bit and put into a bowl. While the onions are cooking, grind the chiles, cloves, cinnamon, cardamom, nutmeg, bay leaves and salt into a powder. Put the spice mix into the bowl with the onions and garlic. Add the galangal, turmeric and lemongrass and mix everything well. Pound everything into a rough paste and set aside.
- In a large saute pan or wok, heat the other tablespoon of lard or vegetable oil and sear the onions over high heat. Toss well to combine, then don't move the onions for a minute or two -- you want some char on them. Toss again and let sear one more time.
- Add the potatoes, coconut milk, fish sauce, cinnamon and enough water to just barely cover the potatoes. Mix in the curry paste one tablespoon at a time and stop when it is spicy enough for you. Cover and simmer until the potatoes are tender, about 30 minutes. When the potatoes are tender, mix in the venison and cook gently for 5 more minutes.
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