Hey lovely readers!
I hope this post finds you all in good spirits and cozy kitchens! Today, I’m excited to share something a tad exotic but oh-so-delicious — a recipe that combines rare venison with a creamy, aromatic coconut curry. It’s going to be a magical meal that your tastebuds will thank you for!
I know, venison might sound a bit fancy, but trust me, this Rare Venison – Slow-roasted with Coconut Curry Special is worth stepping out of your comfort zone for. It’s packed with flavor, beautifully tender, and yes — super healthy! So, let’s roll up those sleeves and dive into this epicurean adventure. 🌟
### The Ingredients:
For the Venison:
– 1.5 lbs venison loin or backstrap
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 tsp sea salt
– 1 tsp black pepper
– 1 tsp smoked paprika
– Fresh rosemary sprigs
For the Coconut Curry:
– 1 tbsp coconut oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1-inch piece ginger, grated
– 1 tbsp curry powder
– 1 can (14 oz) coconut milk
– 1 cup chicken or vegetable broth
– 1 tsp turmeric
– 1 tsp cumin
– 1 medium carrot, sliced into rounds
– 1 cup snap peas
– Juice of 1 lime
– Fresh cilantro, for garnish
**Tip: Gather everything before you start! It’ll save you from rummaging through your pantry mid-recipe. Trust me, been there, rummaged that!**
### Step-by-Step Instructions:
#### Venison Preparation:
1. **Marinate The Venison:**
– In a medium bowl, combine olive oil, minced garlic, sea salt, pepper, and smoked paprika.
– Rub this flavorful concoction all over the venison loin. Seriously, give it a nice massage! If possible, let it sit for 2 hours, or even better, overnight in the fridge. This allows the flavors to really meld into the meat.
2. **Sear the Venison:**
– Preheat your oven to 250°F (120°C). Yes, we’re going low and slow!
– Heat a cast-iron skillet over medium-high heat. Add a touch of olive oil and sear the venison for about 2-3 minutes on each side until you get a nice crust.
3. **Slow-roast:**
– Transfer the venison to a roasting pan, add a few fresh rosemary sprigs, and pop it into the oven. Roast for about 1.5 – 2 hours or until the internal temperature reaches 135°F (57°C) for that perfect rare-medium doneness.
– Once done, let the meat rest for about 10 minutes before slicing. Patience, my friends; it locks in those juices!
#### Coconut Curry Sauce:
1. **Sauté Aromatics:**
– While the venison is roasting, let’s get started on that heavenly curry. Heat coconut oil in a large saucepan over medium heat.
– Add chopped onions and sauté until translucent. Throw in the garlic and ginger and cook until fragrant. Yep, that’s the stuff!
2. **Build the Curry:**
– Stir in the curry powder, turmeric, and cumin. Let it cook for about a minute. This step helps to bloom the spices.
– Pour in the coconut milk and broth, whisking to combine.
3. **Simmer with Veggies:**
– Add the sliced carrot and let it simmer for about 10 minutes until it starts to soften.
– Toss in the snap peas and cook for an additional 5 minutes.
– Finish it off with a squeeze of fresh lime juice for that bright, zesty edge.
#### Bringing It All Together:
1. **Plate with Love:**
– Slice the rested venison into beautiful medallions.
– Ladle the coconut curry onto a serving plate or shallow bowl, then nestle the venison slices on top.
– Garnish with freshly chopped cilantro for that vibrant, herby finish.
**Personal Insight:** My family absolutely adores this dish. It’s become our special weekend treat, perfect for a cozy evening in, especially when paired with some steamed jasmine rice or a side of roasted veggies. The combination of the tender, rich venison with the fragrant, creamy coconut curry is just divine.
I hope you’ll give this Rare Venison – Slow-roasted with Coconut Curry Special a try and let me know how it turns out. Don’t forget to share your beautiful creations and tag me, I love seeing your renditions! Let’s keep inspiring each other with scrumptious and Healthy Food Recipes.
Happy cooking, friends! 🥰
With love,
[Your Name]