Caveman Cuisine: Rudolph the Red Curry Reindeer


Spice up your wild game with red Thai curry and savory coconut milk sweet potatoes.

Ingredients:

~3-4lb venison tenderloin
3-4 cloves garlic (smashed)
1 lime (juiced)
1/2 cup full fat coconut milk
2 tbps coconut oil
Hass avocado (sliced)
2 tbsp Thai Red Curry paste (I prefer the Thai Kitchen variety)
12oz coconut water
1/4 cup red onion (diced)
1 bag frozen chopped sweet potatoes
Tapioca starch (if a thickener is needed)

Step 1: Marinate your meat

Marinate the venison in lime juice, garlic, and coconut milk overnight.



Step 2: Get sear-ious

In a large saucepan, melt 2 tbsp of coconut oil over medium heat.  Sear the tenderloin for 2-3 minutes on each side.



Step 3: Hurry with the curry!

Add the red Thai curry past to the coconut milk and garlic leftover from the marinade then mix in the coconut water.



Step 4: Braise on.

Add the coconut curry mixture to the saucepan with the meat.  Bring the mixture to a boil for 30 seconds and then cook covered for an additional 15-20 minutes or until desired doneness.



Step 5: Sweet AND savory

When the meat is finished cooking, remove it and cover.  Add the frozen sweet potatoes to the left-over coconut curry mixture.  Stir in red onions and bring the mixture to a boil.  Reduce the heat to a simmer and add tapioca starch as needed to thicken (~2-3 tbsp).




Step 6: Enjoy!

Add sweet potatoes to a serving bowl.  Add pieces of sliced tenderloin and avocado. (I also used a radish to lighten the mood of this dish.)
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About Tony Fed

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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