Hi guys! Today we are excited to be sharing a recipe from our favorite “Girl Hunter” and chef extraordinaire, Georgia Pellegrini. For those not familiar she is fierce, feminine, and fabulous- a real “Jane” of all trades. No worries, we asked permission before we borrowed this recipe previously posted on her blog which you should definitely check out!
Fun fact- The venison used in this dish came from Paul’s hunting camp on the Mississippi River. For more details on that trip take a look at this post of Georgia’s blog.
See below for the original post
It was aged for about 20 days. And since I was having a gathering of a large group of people I decided to put it to good use. I’ve made many stews before so I decided to think a little bit outside the box and made…
You should make it too, it’s amazing. And if you don’t have venison you can also use lamb, beef or bison and it will be delicious. Just be sure to use a tougher cut so that the collagen breaks down and becomes buttery in the stew.
You will need: grape seed oil, venison, lemongrass, garlic, onion, bay leaves, cinnamon sticks, nutmeg, dried chili flakes, curry powder, coconut milk, chicken stock, butternut squash, and cilantro.
Dice your ginger, onion, lemongrass and garlic.
Garnish with cilantro leaves and serve!
You will love this. It’s great for these cold winter months.
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours, 20 minutes
Yield: Serves 10
This recipe also works well with lamb, beef and bison.
- 4 tablespoons grape seed oil
- 1 venison haunch, cubed (about 5 pounds)
- Salt and pepper
- 2 stalks lemongrass, cut into 1-inch pieces
- 6 cloves garlic garlic, minced
- 1 medium onion, diced
- 1 tablespoon minced ginger
- 3 bay leaves
- 2 cinnamon sticks
- ½ teaspoon nutmeg
- 1 tablespoon dried chili flakes
- 4 tablespoons curry
- 2 cans coconut milk
- 6 cups chicken stock
- 1 large butternut squash, cut into cubes
- Cilantro, for garnish
- In a large heavy bottomed pot, heat the oil. Season the venison cubes with salt and pepper and add them to the oil, browning them on all sides, about 5 minutes.
- Add the lemongrass, garlic, onion and ginger and stir until it exudes its aroma, about 5 minutes.
- Add the bay leaves, cinnamon sticks, nutmeg, chili flakes, and curry and stir well.
- Pour in the coconut milk and chicken stock, and stir. Cover and let simmer for about 2 hours, until the venison becomes tender.
- After 2 hours, add the squash and cover. Let cook until the squash is tender and the venison cubes fall apart easily.
- Garnish with cilantro leaves and serve.