We got a little spicy here at the Woods house today! Venison with Thai Red Sauce!
This was a simple meal to prep:
- about 10 oz. of venison sliced into short thin strips, veggies cut into small to medium size chunks. This used the veggies we had on hand: 1 large carrot, 1 medium red bell pepper, 1 small yellow pepper, 1 cup frozen cauliflower, ½ cup spinach.
- 3 Tbs. lime juice ( Nellie and Joe’s Key Lime Juice is great for this!)
- 1 beef bullion cube
- ¾ cup coconut milk.
- A bottle of Thai Red Sauce. (This can be purchased at Aldi.)
Add a small amount of oil (2 Tbs.) to a large fry pan on medium heat. Add the venison, lime juice, and beef bullion cube. Cook the venison to just slightly brown (still pink in center – so maybe 2 minutes, stirring frequently) then add the veggies. Cook until onions are translucent about 3 minutes on medium low heat. Add Thai sauce and coconut milk. Stir to mix. Simmer on low for 10-12 min.
Serve with cooked rice.
In case you are at Aldi and looking for the Red Thai Sauce – here’s what the label looks like: