I was born a Georgia gal, so any venison I’ve ever tried was in the magical Brunswick Stew that my Mee-Maw used to make every Christmas with the meat that my Uncle Phil had hunted. Other than that, I was also a Navy brat, so we were all over the world and deer meat never really played a part in my everyday world.
We now live in Louisville, KY. One of my friends is also a hunter and he recently gave me some deer meat. I was so excited at first, but then I put it in the freezer, not sure what to do with it. So, I finally put the ground venison in the refrigerator last night to defrost. It was time to make a new recipe. I generally lean towards Italian seasonings (as we lived in Naples, Italy my first two years of high school and I love these flavors). However, I wanted to make a dipping sauce and I know that a lot of curries generally have a cooling Raita alongside the curry spices, so I thought I’d try to play around with this marriage of flavors and textures.
If you LOVE curry, then you may want to be more heavy-handed in the spice addition; however, I feel that this is a middle-of-the-road introduction to curry and really hit the “happy place” with my taste buds and family. Also, the dipping sauce, cooled, is almost the baby if a raita and a guacamole had sex in a cooler. There is no yogurt; however, the avocado adds that creamy texture that you expect.
Curried Venison & Pork Kebabs with Avocado Dipping Sauce
- 20 wooden skewers
- 1 pound ground venison, bison, or beef
- 1 pound ground pork
- 1 large egg
- 1 tablespoon red curry paste
- 1 teaspoon sea salt
- 3-4 garlic cloves, minced
- 1 large shallot, finely diced
- 1 tablespoon Dijon mustard
- 1/4 teaspoon cinnamon
- 1/2 teaspoon curry powder
- 1 avocado, pitted
- 2 handfuls parsley
- 1 tablespoon raw honey
- 1 teaspoon Sriracha (or preferred hot sauce)
- 1/4 cup coconut milk
- pinch of sea salt
- Soak skewers in a bowl of water.
- Combine kebab ingredients in a medium bowl. Mix until thoroughly combined.
- Taking about a golf ball sized amount of the meat mixture, form around a skewer in an oval design. Repeat until 18-20 kebabs are formed.
- On a greased grill or grilling pan, cook for several minutes per side (4 sides). Continue to cook until the internal temperature reaches 160 degrees. Remove from heat and let rest for 5 minutes.
- While the kebabs are grilling, prepare the dipping sauce. Add all of the dipping sauce ingredients to a food processor or blender. Blend until smooth. Refrigerate until kebabs are ready to serve.
- Plate kebabs alongside the dipping sauce. Garnish with additional chopped cilantro if desired.