It helps to have all of your ingredients ready as you have to add them quickly or the dish overcooks. Serves 3 or 4.
-Slice tender cuts of raw venison (inner loin, backstrap loin, choice steaks) very thin, about 1 1/2 lbs, -3 TBS vegetable oil, -4 garlic cloves smashed and minced, -small onion, sliced,, -2 TBS fish sauce (this is very salty; sold in oriental groceries and some supermarkets), (substitute 1 TBS salt), -2 TBS sugar, -2 TBS Thai red curry (this is a paste sold in a pint-sized plastic tubs. It is HOT), (substitute 2 TBS powdered curry), -1 TBS sesame seed oil, -1/4 tsp. white pepper, -1 beaten egg. -2 TBS chopped cilantro, -2 green onion stems cut into 1" pieces, -2 limes cut in quarters. -OPTIONAL: 2 jalopeno peppers sliced.
Get a wok or large fry pan hot (medium high heat). Add the vegetable oil, then onion and then garlic. Stir quickly about 30 seconds. Add the slices of venison and stir and flip for 2 minutes. Add the rest of the ingredients EXCEPT FOR THE EGG, CILANTRO, GREEN ONION and LIMES (and jalopeno). Stir this up well. Cover and cook for another 3 minutes. Uncover and add the egg and stir all up. Pour all into to a large serving dish and garnish with the cilantro and green onions on top, and limes (and slices of jalopeno) on the side. People can squeeze the lime juice over their portions and add jalopeno peppers if they want. Serve simple boiled white rice on the side (start your rice 15 minutes before starting to COOK your curry).
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