Serves: 4
Total Calories: 268

4 tablespoons vegetable oil divided
1 1/4 pounds boneless venison saddle cut into 3/4 inch cubes
salt and freshly ground black pepper
2 cups cooked diced potatoes
4 sprigs fresh thyme
3/4 cup diced onion
3/4 cup diced red bell pepper
2 cups venison or beef stock
1/2 cup heavy cream
1 teaspoon finely minced kaffir leaf
1/2 teaspoon orange zest
2 tablespoons finely sliced chives

In a large, heavy Dutch oven, heat 2 tablespoons oil over high heat until the oil begins to smoke. Season venison with salt and pepper and add to the Dutch oven. Cook until golden brown on all sides, about 11?2 minutes. Meat will be rare. Remove from pot and place on paper towels and set aside. Heat the remaining oil over high heat until it lightly smokes. Add potato and cook for 30 seconds, then add thyme and continue cooking until the potato is golden brown, about 21?2 minutes. Lower the heat, add the onion and bell pepper and cook until translucent, about 11?2 minutes. Season with salt and pepper. Stir in the stock and cream and cook until the sauce thickens. Add the kaffi r, zest, chives, and venison. Stir to coat with sauce and serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 268
Calories from Fat: 220

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