Kate Krukowski Gooding's Spicy Island Venison

 

 

KATE KRUKOWSKI GOODING

A printable version of Kate Krukowski Gooding's recipe for Spicy Island Venison can be found in the 207 Kitchen section of our websites.

Kate Krukowski Gooding is the author of WILD MAINE RECIPES.

For more information on Kate Krukowski Gooding click here:  KATE KRUKOWSKI GOODING 

 

 

 

Spicy Island Venison

            2 pounds venison stew meat

            1 lime, juiced

            1 tablespoon salt

            1 teaspoon freshly ground black pepper

            1 Scotch bonnet pepper (any color), seeded and minced

            1/2 teaspoon dried thyme

            1/2 teaspoon ground allspice (dry pimento berries)

            3 tablespoons curry powder

            2 whole scallions, sliced

            1 onion, sliced

            3 cloves garlic, minced

            1/4 cup garlic olive oil

            3 tomatoes, diced

            1/2 cup coconut milk (optional)

            7 cups water

 

Rinse meat well, rub lime juice over it (from 1/2 whole lime), place meat in a bowl, then add salt, black pepper, Scotch bonnet, thyme, allspice, curry powder, scallions, onion and garlic. Marinate for 5 hours in the refrigerator.

 

Heat the oil in a skillet until it is very hot and sauté the meat until golden brown. Then add the marinade, tomatoes and coconut milk, and simmer for approximately 3 more minutes. Add water, reduce heat and allow to simmer for 2 to 3 hours stirring occasionally until meat is tender.

 

Substitutions: Moose, Caribou, Bear or Elk.