“Venison Curry Stew”
Ingredients
- 4 tablespoons grape seed oil
- 1 venison haunch (cubed (about 5 pounds))
- Salt and pepper
- 2 stalks lemongrass (cut into 1-inch pieces)
- 6 cloves garlic garlic (minced)
- 1 medium onion (diced)
- 1 tablespoon minced ginger
- 3 bay leaves
- 2 cinnamon sticks
- ½ teaspoon nutmeg
- 1 tablespoon dried chili flakes
- 4 tablespoons curry
- 2 cans coconut milk
- 6 cups chicken stock
- 1 large butternut squash (cut into cubes)
- Cilantro (for garnish)
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