lb of venison steak, cut into thin strips (any venison variety)
2 C of organic beef stock
C of water
3 C of organic milk
WildCheff Lime Olive Oil
1/4 C of low-sodium soy sauce (I like Trader Joe's)
1 Tbsp of butter, divided in two pieces
2 Tbsp of organic all-purpose flour
1/2 C of sweetened shredded coconut, divided
1 Tbsp of WildCheff Curry Blend + small amount to lightly coat pieces of venison
8 oz of linguini, broke in half
4 C of frozen organic veggie medley
3 Tbsp of golden raisins
cut into wedges
In a bowl, whisk together
the milk, 1/3 cup of the coconut, soy sauce, WildCheff Curry and flour. Place venison pieces onto a large plate and lightlycoat
the meat with some WildCheff Lime Olive Oil, and then sprinkle a light amount of Curry onto them. Toss
so that they are evenly coated.
Heat up a large sauce pan over medium high heat, and add half of the
butter, making sure to coat all of the bottom of the pan. Brown the venison in batches, adding a little bit of butter to pan
(as needed) during the cooking process. Do not overcook the venison - the pieces just need to be browned on the outside, but
should remain pink in the middle. Set aside pieces as you cook them into a bowl.
When all pieces are
cooked, add organic beef stock and water to pan, scraping botton of pan with wooden spoon to loosen up the brown bits that
may be on the bottom of the pan. (This will add tremendous flavor to the dish) Whisk milk mixture into the pot and bring to
a simmer, stirring often.
Stir in pasta and continue to simmer for approximately 8 minutes, until
pasta is tender.
Now stir in the veggies and the reserves venison pieces and any broth that may be
Cook, stiring for about 3-5 minutes, until everything is heated through.
serve, place some into bowls, sprinkle the top with the golden raisins and some shredded coconut, and then garnish with lime