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Return to: Recipes |
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#Post#: 1136-------------------------------------------------- |
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Venison Skewers |
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By: wolfpac712 Date: October 16, 2012, 2:58 pm |
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Ingredients: |
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1 lb. venison |
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3 garli |
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c cloves, finely chopped |
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1 tablespoon medium curry paste |
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1 teaspoon turmeric |
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1 teaspoon ground cumin |
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1 teaspoon grated fresh ginger root |
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4 tablespoons coconut cream (the thick cream on the |
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top of the coconut milk can) |
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2 tablespoons Thai fish sauce |
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1 teaspoon brown sugar |
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Vegetable oil, for brushing |
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Red pepper flakes to garnish |
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1 cup coconut milk |
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1/2 cup beef stock |
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3 tablespoons brown sugar |
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3 oz. crunchy peanut butter |
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Thai red curry paste |
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1 tablespoon Thai fish sauce |
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3 tablespoons tamarind juice |
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3 tablespoons brown sugar |
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Preparation: |
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Cut venison to 1.8-inch thick. Pound once with a meat mallet. |
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Place the venison in shallow dish. Mix together the garlic, |
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curry paste, turmeric, cumin, ginger root, coconut cream, fish |
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sauce, and sugar. Pour over the venison and leave to marinate |
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for about 2 hours. |
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Meanwhile, make the sauce. Heat the coconut milk over medium |
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heat, then add beef stock, peanut butter, curry paste, fish |
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sauce, tamarind juice, and brown sugar. |
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Cook stirring constantly, for about 5 to 6 minutes, until |
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smooth. Add salt to taste. |
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Thread meat onto skewers. Brush with oil and cook on a hot grill |
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for 30 seconds on each side, until cooked and golden brown. |
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Serve with the peanut sauce and garnish with red pepper flakes |
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and peanuts. |
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