Red Curry Braised Bobcat

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Rikki Folger

Rikki Folger is a professional chef who specializes in wild game and foraged food. Her purpose is to build a deep connection with the natural world through her
recipes and adventures. When she isn’t cooking delicious meals, you will find her on a wild adventure with friends, new and old.

Latest posts by Rikki Folger (see all)

• Red Curry Braised Bobcat - May 22, 2023
• Venison Gyoza - April 15, 2023
• Venison Fried Rice - March 6, 2023

Alright folks, here is a delicious and daring recipe for you. I have always wanted to try bobcat meat and was gifted some from a friend. The meat was beautiful and had a natural sweetness to it, so my mind immediately went to Thai Red Curry. I wanted to add some familiar flavors that would complement and showcase this unique animal. This recipe works well with all types of meat, so don’t worry if you do not have bobcat. You can substitute with a lighter meat, just remember cooking times may vary. This dish can also be customized with your favorite vegetables like green beans, bell peppers and baby corn. I hope you enjoy this dish as much as I do!

Tips and tricks: Bobcat meat is very lean and has the potential to dry out. Make sure that your braising liquid covers the meat entirely. The leg meat is tough and requires a few hours to cook so patience is key. Some of these ingredients can be hard to find so check out your local Asian market or you can order them online.

Serving Size: 4 Servings

Time to make: 5 hours

Special Equipment: Dutch Oven or large pot with oven safe lid

Also works with: Pork or Chicken Thighs

Looking for other predator game recipes? Why not try this Korean-inspired coyote soup?

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Red Curry Braised Bobcat

5 from 1 vote

Recipe by Rikki Folger Course: Wild Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

4

hours 

30

minutes

Equipment

• Dutch oven

Cook Mode

Keep the screen of your device on

Ingredients

• 2 lbs 2 bobcat hind quarter, bone in

• 6 cups 6 chicken or game stock

• 4 oz 4 red curry paste

• 3 oz 3 avocado oil

• 1 can 1 unsweetened coconut milk

• 5 5 kaffir lime leaves

• 3 cloves 3 garlic, minced

• 1 tbsp 1 ginger, minced

• 1 tbsp 1 fish sauce

• 1 tbsp 1 white sugar

• 1 tsp 1 lemongrass paste

• 1 tbsp 1 salt

• 1 tsp 1 black pepper

• 4 cups 4 cooked jasmine rice

• Garnishes

• Sliced sweet and spicy peppers

• Cilantro

Preparation

• Pre heat oven to 300 degrees.
• Trim any fat and silver skin off leg meat and separate shank and thigh meat by slicing through the joint. Season well with kosher salt.
• Set stove to medium heat and heat up avocado oil in a dutch oven.
• Add curry paste to the avocado oil and mix well, let cook for 3 minutes.
• Add meat to pot and sear on each side for 3-4 minutes, coat well with curry.
• Add chicken stock, coconut milk, lime leaves, garlic, ginger, fish oil, sugar and lemongrass paste and mix well. Simmer for 5 minutes then put in the oven with the lid on.
• Braise for 3-4 hours, until the meat easily falls off the bone. If needed you can add more stock so that the meat is submerged or else it may dry out.
• While meat is cooking prepare the jasmine rice and garnishes.
• Remove curry from oven and ladle over warm rice. Top with peppers and cilantro and serve immediately. Enjoy!

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