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Curried Venison and Pork Kebabs with Avocado Dipping Sauce

Curried Venison and Pork Kebabs with Avocado Dipping Sauce

Curried Venison and Pork Kebabs with Avocado Dipping Sauce
As seen in Grilled Magazine! (Fall 2014)

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 and Pork Kebabs with Avocado Dipping Sauce

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Ingredients

  • Kebabs:
  • • 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
  • Dipping Sauce:
  • • 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

Directions

  1. Soak skewers in a bowl of water.
  2. Combine kebab ingredients in a medium bowl.  Mix until thoroughly combined.
  3. 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.
  4. 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.
  5. 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.
  6. Plate kebabs alongside the dipping sauce.  Garnish with additional chopped cilantro if desired.
  7. Enjoy!

Ingredients

  • Kebabs:
  • 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
  • Dipping Sauce:
  • 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

Directions

  1. Soak skewers in a bowl of water.
  2. Combine kebab ingredients in a medium bowl.  Mix until thoroughly combined.
  3. 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.
  4. 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.
  5. 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.
  6. Plate kebabs alongside the dipping sauce.  Garnish with additional chopped cilantro if desired.
  7. Enjoy!