05-22-2012, 02:08 PM
Join Date: Apr 2012
Location: NE PA
Wild Game and Mushroom Sweet and Sour Stew
I got this idea from watching a TV cooking show years ago on which they said that in the old days (depression era) when many people could only afford cheap and tough cuts of meat, they used whatever they had to tenderize and flavor it. Coca Cola in particular. The acid in it breaks down the meat. The flavor is mild enough that the venison taste is not completely covered up.
2 lbs venison cut into 3/4 inch cubes
1/2 cup flour with salt and pepper mixed in to dredge meat cubes
l large yellow onion cut into wedges
1/2 pound (or more to taste) of sliced oyster mushrooms --Maitake (hen of the woods) or Shi-take mushrooms are great in this also but you can use any kinds you like or a mix. Don't cut them too fine).
2-3 cloves of garlic minced
oil for cooking of your choice (olive oil is good for this recipe)
The amount of liquid varies
*1/2 cup or more beef stock (I like College Inn brand above all others)
*1/2 cup or more Coca Cola
*juice of one or two limes
Salt to taste (depending on if you used canned stock you may not need much salt
Lots of Black Pepper (to taste)
Pinch of red pepper flakes or powder (get the flakes or powder from an Asian food store as it is much hotter than Italian style red pepper flakes)
Saute the onion and garlic in two tablespoons of oil a minute or so, add the mushrooms and cook till onion is tender and mushrooms are cooked through. Medium heat
Remove from pot, add the venison cubes dredged in the flour mixture and brown. (shake off excess flour first) Add more oil if needed. Medium heat
Turn the heat up and deglaze the pot with the beef stock and add all the ingredients into the pot. Bring to a boil and simmer for 1 hour covered.
*Add the coke and stock in about equal amounts so that the meat and vegetables are just covered with liquid. You will most likely have to add more than the 1/2 cup each, and if you add much more, add some more lime juice. I never measure for this recipe, and if you make it once you will know what you like more of to get the sweet and sour taste. You should check the stew a time or two to make sure it doesn't get too dry. The liquid should boil off slowly and combined with the floured meat it will become a thickened stew.
Serve this over rice or buttered noodles.
Last edited by Ganoga; 05-22-2012 at 02:12 PM.
Reason: mispelled words