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
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