This recipe will help introduce you to the wonderful flavors of Thai cuisine. Serves 4.

Ingredients

• 1 lb. venison
• ½ sweet yellow onion, diced
• 1 tsp. (or to taste) Thai “red curry paste” (can be found at Oriental Markets)
• 1 16oz. can of coconut milk
• dash of nutmeg
• 1 Tbsp. vegetable oil
• 6-8 garlic cloves, finely diced
• 1 Tbsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. sugar
• cooked Jasmine rice as accompaniment

Slice venison (across the grain) into small, bite-sized pieces. Add 1 Tbsp. vegetable oil to a hot saucepan – add diced onion, garlic, red curry paste, coriander, and cumin. Quickly add venison, and lightly brown, being careful not to overcook onions and garlic. Add coconut milk, sugar, and nutmeg. Reduce heat and simmer for approximately 1 hour. Total cooking time is dependent upon the cut of meat used. Tender cuts (like tenderloin, backstrap, or eye-of-the-round) will take significantly less cooking time than tougher cuts. When meat is tender, serve over a bed of Thai jasmine rice.