A few weeks ago, I spent some time with Scott and Tiffany Haugen at their home in west-central Oregon. The Haugens are well-known outdoor personalities with a ton of articles, television shows, and books to their credit, including a comprehensive collection of cookbooks. Over the course of a few days, Tiffany taught me several new recipes she’s developed over the years, including one of the best venison dishes I’ve eaten in a long time — Big Game Red Curry.
As sweet and spicy as this Thai-inspired dish is, it’s incredibly easy to make. It requires just a few ingredients and some time in the Crock-Pot or slow cooker. Thanks to the long, slow braise, it’s perfect for those difficult or tough cuts of elk, deer, or other venison. Tiffany made hers with an antelope neck and I’ve since made a batch at home with blade roast of moose that’s been exceptionally tough. A few hours in the Dutch oven cooking at 275 degrees, broke it down into moist and tender shreds of luscious goodness. I didn’t have any cilantro in the house, so I amped up my version with some diced jalapeño.
Tiffany is also one of the better wild-game cooks I’ve worked with (not to mention one of the nicest). While she can do technical dishes — as evidenced by some cool sous-vide techniques she showed me — she really excels at cooking fish and game using simple methods that bring out the best in the ingredients without being too precious or overly wrought. And all of her recipes can be replicated by home cooks without the need to source difficult-to-find ingredients. This particular curry came out of “Cooking Big Game,” but I highly suggest checking out any of their cookbooks.
Tiffany Haugen’s Big Game Red Curry
– 1 3/4 lb. big game roast
– 2 cans coconut milk
– 5-inch piece of ginger, chopped
– 1 onion, sliced
– 2-3 tbsp. red curry paste
– 2-3 tbsp. fish sauce
– Fresh cilantro for garnish
1. Sear the roast in olive oil until all sides are browned.
2. Place in slow-cooker, roaster, or Crock-Pot and add remaining ingredients.
3. Cook 3-4 hours on high or 5-6 hours on low.
4. Remove the meat from the roaster and strain liquid.
5. Chop or shred the meat and return it and the liquid to the roaster. Salt or add soy sauce to taste.
6. Serve over rice and garnish with cilantro.