My wife and I made this dish for the last #wishfishwildgame potluck dinner, in December. And they turned out so good we made them again a couple weeks later.
Usually I'm not a fan of "hiding" wild meats in dishes that have excessive sauces, but I would not put this dish in that category—it's a delightful way to enjoy your Maui Nui Venison. The Red Curry really brings these venison meatballs to life.
Since Venison is lean, you can add 0.5 lb of high-quality ground pork to every 1 lb of ground venison. This adds flavor, fat, and stretches the meal further for feeding more hungry mouths.
The recipe for the red curry is adapted from Sarah Forte's SK Cooking Club.
- 1 lb. Maui Nui ground venison
- 1/2 lb. ground pork
- 1 egg
- 1/4 cup almond meal
- 1 yellow onion (finely chopped)
- 2 Tbsp. olive oil
- 4 garlic cloves, minced
- 1 tsp. salt
- 1/2 tsp. pepper
- Preheat the oven to 375 F.
- Heat the olive oil in a skillet over medium-high heat and add the onion. Saute for about 4 minutes and add the garlic, salt, and pepper. Cook until translucent.
- Add the onion and garlic mixture to a large bowl with the venison, pork, egg and almond meal. Mix well.
- Scoop the meatball mixture out into even balls on your cookie sheet.
- Place in the oven for 20 – 25 minutes until the meatballs are golden brown and internal temperature reads 160 F.
Red Curry Ingredients:
- 1 Tbsp. of avocado oil
- 2 cloves of garlic
- 1 Tbsp. of minced ginger
- 1 yellow onion - thinly sliced
- 1 red bell pepper - thinly sliced
- 1 Tbsp. of red curry paste
- 1 can of full-fat coconut milk
- 2 Tbsp. of soy sauce
- 2 Tbsp. of honey
- 1 lime - juiced
Red Curry Instructions:
- Heat the oil in a large skillet over medium-high heat.
- Add the garlic, ginger, onions, and bell pepper; cook for 3–4 minutes, stirring often.
- Add the red curry paste, coconut milk, soy sauce, and honey; mix to combine.
- Reduce heat to a low simmer, then add the venison meatballs. Simmer for 8–10 minutes or just until the sauce has thickened enough to coat the back of a spoon.
- Stir in the lime juice.
- Serve over rice and top with cilantro and lime.