Ginger Coconut Venison
Ginger is one of our family's favorite flavors with wild game, especially early season deer and elk. It compliments a tender cut and reduces strong flavors in an older cut. The addition of coconut milk makes this dish rich and decadent.
1-2 pounds venison steaks (1/2-3/4-inch)
1 onion, diced
2/3 cup ginger, minced
4 cloves garlic, minced
1/3 cup soy sauce
1 tablespoon sesame oil
1/2 cup white or whole wheat flour
1/4 cup peanut or olive oil
1 14-ounce can coconut milk
In a sealable plastic bag add steaks, onion, ginger, garlic, soy sauce and sesame oil. Marinate 2-8 hours. Using a fork, remove steaks one at a time from marinade mixture. Dredge in flour, keeping bits of onion and ginger on the meat.
In a heavy skillet or Dutch oven, heat peanut or olive oil on medium-high heat. Add floured venison and brown 2-3 minutes on each side. Sprinkle in remaining flour and continue browning, until flour is mixed in.
Turn heat to low, add coconut milk and simmer 30-45 minutes or until meat is tender. Serve over rice or noodles.
Crock pot version: After browning meat and flour, place in a crock pot and add coconut milk. Cook on low heat 2-3 hours or until meat is tender, add water to thin if necessary.
1-2 pounds venison steaks (1/2-3/4-inch)
1 onion, diced
2/3 cup ginger, minced
4 cloves garlic, minced
1/3 cup soy sauce
1 tablespoon sesame oil
1/2 cup white or whole wheat flour
1/4 cup peanut or olive oil
1 14-ounce can coconut milk
In a sealable plastic bag add steaks, onion, ginger, garlic, soy sauce and sesame oil. Marinate 2-8 hours. Using a fork, remove steaks one at a time from marinade mixture. Dredge in flour, keeping bits of onion and ginger on the meat.
In a heavy skillet or Dutch oven, heat peanut or olive oil on medium-high heat. Add floured venison and brown 2-3 minutes on each side. Sprinkle in remaining flour and continue browning, until flour is mixed in.
Turn heat to low, add coconut milk and simmer 30-45 minutes or until meat is tender. Serve over rice or noodles.
Crock pot version: After browning meat and flour, place in a crock pot and add coconut milk. Cook on low heat 2-3 hours or until meat is tender, add water to thin if necessary.