Sweet And Sour Venison Stew Recipes
SWEET AND SOUR VENISON STEW
This a very simple recipe my Wife came up with about 30 years ago. We were both avid outdoor folks. Fishing, Hunting, Camping. The medical problems started. I still hunt and fish when possible. Everyone we ever served this to polished the bowl and went looking for the pot. ENJOY You can use any meat but it was originally made for Venison.
Provided by Firehousecook AKA C
Categories Stew
Time 1h20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the Venison into bite size pieces and brown in skillet with a little oil of choice. We use Bacon fat.
- Mix the rest of the ingredients and add to the meat in a cast iron pot.
- Bring up to a boil and reduce heat and simmer for one and a half to two hours or till done. Adding water or Wine as needed.
- This goes very good over Broad Noodles.
Nutrition Facts : Calories 691, Fat 11.8, SaturatedFat 4.4, Cholesterol 380.8, Sodium 2440.6, Carbohydrate 37.7, Fiber 2.5, Sugar 30.4, Protein 105.5
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- Trim off silver skin and slice thinly against the grain. In a small bowl, beat the egg and mix in a tablespoon of cornstarch and 1/2 teaspoon of kosher salt. Add sliced venison, mix, and refrigerate covered for one hour.
- Meanwhile, remove ribs and seeds from the red bell pepper and cut into 1-inch squares. Cut the onion into similar-sized pieces. In a small bowl, combine sweet chili sauce, Hoisin sauce, red pepper flakes, vinegar, water, 1/2 teaspoon of kosher salt and sugar, and set aside.
- When the venison is done marinating, add the remaining cornstarch to the bowl and stir to coat. In a saucepan, heat 1 inch of oil to 350 degrees. Carefully separate venison pieces and drop into the hot oil one by one—do not crowd the pan. Once the pieces start turning golden at the edges (1 to 2 minutes), remove and drain on paper towels. Repeat with the rest of the venison.
- While the venison is frying, add oil to coat the bottom of a frying pan/wok over medium-high heat. Add onion and red bell pepper and sauté until caramelized at the edges. Lower heat to medium, then add minced garlic and a pinch of salt. Sauté for 30 seconds.
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