Entree: New Caledonia – Southern Culinary Region – Venison with Green Papaya (Seared venison served with a gently braised green papaya in a fragrant coconut-lime sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 15 min

Total 50 min

Ingredients

- 4 venison loin medallions, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) coconut oil
- 1 medium green papaya, about 1 lb (450 g), peeled, seeded and sliced into 1/2-inch (1.5 cm) pieces
- 13.5 oz (400 ml) coconut milk
- 1/2 cup (120 ml) chicken stock or water
- 2 shallots, thinly sliced, about 2 oz (60 g)
- 1 tbsp (15 g) fresh ginger, grated
- 3 cloves garlic, minced
- 1 small hot chili (bird's eye or red chili), seeded and thinly sliced (optional)
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) fish sauce or to taste
- 1 tsp (5 g) brown sugar
- 2 tbsp (30 g) butter
- Salt and freshly ground black pepper to taste
- 1/4 cup (15 g) cilantro leaves for garnish
- Cooked white rice or cassava to serve, as desired

Instructions

1. Pat venison medallions dry and season all over with salt and pepper. Heat 1 tbsp (15 ml) coconut oil in a heavy skillet over medium-high heat until shimmering. Sear medallions 2–3 minutes per side for medium-rare, adjusting time for thickness. Transfer to a plate and tent loosely with foil to rest.
2. In the same skillet, reduce heat to medium and add remaining 1 tbsp (15 ml) coconut oil. Add shallots, ginger, garlic and chili if using; sauté 1–2 minutes until fragrant. Add sliced green papaya and stir to coat.
3. Pour in coconut milk and chicken stock, bring to a gentle simmer. Stir in fish sauce and brown sugar, then cover and simmer 10–12 minutes until papaya is tender but not falling apart.
4. Uncover and stir in butter and lime juice; simmer 2 minutes to thicken slightly. Taste and adjust seasoning with salt, pepper or additional fish sauce and lime.
5. Slice rested venison medallions and arrange over portions of rice or cassava. Spoon green papaya and coconut-lime sauce alongside or over the meat. Garnish with cilantro leaves and serve immediately.