I first saw a version of this meal in Montana Outdoors magazine. I did some research and found that this recipe has its roots in the aristocratic 1800’s India’s ‘Shikar’ hunts. The elites of India and British colonials held lavish hunts on private game preserves, the hunts becoming aristocratic social events, with lavish meals. Now I’m a proletariat hunter myself, one who loves fair chase on public lands, but that doesn’t mean that the recipes from this tradition aren’t amazing.
INGREDIENTS
2 pounds of boneless game meat, (use tougher cuts like shoulder or neck—moose, venison, elk, goat, sheep, or pork), trimmed and cut into 1 1/2” pieces. *
2 sweet potatoes cut into 1” pieces
1 pound red lentils**
2 cups coconut milk, (solids and liquid whisked together)
3 (14 ounce) cans diced tomatoes
1 jalapeno pepper, seeded and finely minced
2 medium yellow onions chopped into large pieces
6 cups chicken stock
Coconut oil or vegetable oil for browning
Seasonings:
For the meat, 2 T Cumin, 3 T kosher salt, 1 t cayenne, 3- T garam masala
For the stew, 2 cinnamon sticks, 8 cloves minced garlic
chopped cilantro for garnish
PREPARATION
Combine the meat and the meat seasonings and stir, cover and refrigerate at least 2 hours.
Start the crockpot base: While the meat marinates, combine coconut milk, tomatoes, garlic and cinnamon sticks, jalapeno and chicken stock and heat on high for the 2-hour marinating period.
Brown the meat: Add cooking oil to a heavy skillet and brown the meat on all sides. Add the onions and cook until they are translucent.
Slow cook the stew: Add the meat mixture to the pot and cook on high for 4 hours, then add sweet potato and lentils and turn crock pot down to low heat for 2 additional hours. You may have to add a little water after the lentils are cooked.
Serve: Ladle into bowls and garnish with fresh cilantro. Serve with warm naan bread.
NOTES
*Meat: The traditional choice in India is Sambar Deer. I use moose, but this works with venison, elk, goat, or sheep and would probably work well with wild hog.
**Lentil substitution: If a guest has a peanut allergy and cannot eat lentils, substitute brown and wild rice, but reduce the water or broth by 1 cup.