Venison Meatball in Creamy Red Curry

Meatballs are a versatile dish that exists all over the world. It is used as kofta in Persia or as a part of pasta in Italy. Meatballs are made of a variety of meat depending upon what is easily accessible to the locals. The Chinese make meatballs from fish or pork. The Middle East uses meatballs made from lamb, whereas the Swedish serve their meatballs with cream sauce. There are a variety of variations to meatballs and the type of meat used to make meatballs.

If you’re a Thai food lover, then this specific recipe is for you with many great flavors combined to give you the best food experience you can have. Meatballs are the shining star of the recipe today, and the meat we will be using is venison.

So if you’re new, you must be excellent. What is Venison? Venison in Latin means “to hunt,” which is for deer, so any edible deer is classified as venison. Venison has a similar texture to beef, and lamb also has identical color to beef and lamb. The most common Venison meat available is red deer, followed by elk.

The Red Thai curry has its own richness and brings a unique taste to the venison meatball. The red Thai curry is a recipe from Central Thailand, and the recipe is unaltered as Thailand is the only country that did not experience European Imperialism in Southeast Asia. Therefore, the dish still incorporates the flavors from various countries. The spices from India, chili peppers from

    Portuguese, and peanuts are all staples to common people’s diet.

    Today, we will make a special Thai recipe, especially for hunting season, named Venison meatball in creamy Red curry sauce. The recipe is divided into two essential parts: the venison meatball, followed by creamy Red curry sauce.

    For the preparation of venison meatballs, the ingredients you need:

    • Grounded venison. If you do not have access to ground meat, you can mince the meat in the grinder till it’s completely smooth.
    • Some finely chopped fresh basil.
    • Four cloves of garlic minced finely.
    • Finely chopped Green onions.
    • Fish sauce
    • Thai Red curry paste
    • Sugar
    • Cornstarch
    • Kosher salt
    • Canola oil
    • Four thinly sliced pieces of bacon.

    Directions to make the meatballs:

    • In a mixing bowl, add your finely minced venison meat.
    • Add minced four cloves of ginger to this bowl, followed by two tablespoons of finely chopped green onions, and mix well.
    • To this, add two tablespoons of fish sauce and one tablespoon of Thai Red curry paste to give that additional punch to the meat.
    • To this, add two tablespoons of sugar; you can reduce the amount of sugar if you want. To this, add Kosher salt.
    • To bind all the ingredients together, add one tablespoon of cornstarch and mix all the ingredients well. Use a mixer if you have one.
    • Make sure the ingredients are bonded well, and there is no water that the meat is leaving. If you have enough time, you can set the venison meat aside for an hour or two for the meat to absorb all the marinate. If you’re in a rush, 15-20 minutes is good enough.
    • Till the meat is resting aside, you can start the preparation for frying the meatballs. You can use a skillet or nonstick frying pan for frying the meatballs on medium flame.
    • Add canola oil to the pan and make it hot. Once your marination is done, get the meat aside, add a small amount of oil in your hand and you can take a small quantity of meat and start making rolls or meatballs gently.

      Once all the meat is scooped, and you have given them the shape, start frying them in small batches to try and avoid overcrowding of the pan. Make the meat brown on both sides. This will take around 10-15 minutes. Do not cook the meat through the center.

    • Once the frying is done, set them on the plate and keep them aside.

    The other half of the recipe includes the Creamy Red curry sauce. The ingredients to prepare the Creamy Red curry sauce is mentioned below:

    • Finely diced ¾ cup of onion.
    • Garlic finely chopped.
    • Red Thai curry paste.
    • Coconut milk.
    • Lime juice
    • Fish sauce
    • Salt
    • Fresh finely chopped basil
    • Cilantro leaves.
    • Chilli flakes.
    • Chicken broth.

    Directions to make creamy Red curry sauce are mentioned below:

    • To make Creamy red curry in a large heavy-bottomed skillet, heat the canola oil over medium-high heat.
    • Cook for 2 minutes after adding the Red Thai curry paste and extras like add onions and finely chopped garlic cook till the raw smell of the onion and garlic is disappeared.
    • Add the chicken broth to dissolve the paste. Cook for 3 minutes, or until liquid has been reduced by half. The chicken broth is optional; you can use water instead. Do the same if you use water. Allow it to reduce to half.
    • Take another bowl, add coconut milk and start whisking it till foams are formed. This will make your curry creamy and also act as a thickener. Combine the 14 oz of coconut milk with foam, lime leaves, sugar, and fish sauce in a mixing bowl.

      Stir this well and then add to the skillet where red curry paste and chicken broth. Note the chicken broth is optional here. Cook them well till all the ingredients are mixed.

    • Add the meatballs slowly to the gravy and let it simmer for 20minutes on a slow flame. Till the sauce has thickened and cooked the venison through the middle, do not undercook the meat.
    • You can plate the dish with cilantro, chili flakes to give additional heat.

    With this, you are done with tasty Venison meatballs in Creamy red curry. There are many health benefits of choosing venison over beef as venison contains a high amount of protein and iron than beef, and the amount of fat is comparatively less to that of beef and pork. Therefore, venison is a great and healthy alternative for many people due to the reasons mentioned above.

    Enjoy this lovely recipe with your family or friends, or just treat yourself with some richness of taste the dish offers you, and we hope this brings a new experience of food to you. The richness of the Creamy red Thai curry adds more flavors to your venison and makes the dish richer with flavors and is a total feast.

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