Caveman Cuisine: Rudolph the Red Curry Reindeer
Spice up your wild game with red Thai curry and savory coconut milk sweet potatoes.
~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.)