RECIPE: Venison Mechado
Nothing satisfies quite like a hearty bowl of stew, and this Venison Mechado is no exception. Made from modest but flavorful ingredients, this Filipino favorite only takes 15 minutes to pull together and an hour or so of simmering does the rest. Serve with a hunk of crusty bread and prepare to make this one again and again.
Jordan Cabatic
Ingredients
- 1 lb venison stew meat
- 1 1/2 cups Maui Nui Venison Bone Broth
- 4-5 cloves garlic, minced
- 1/2 onion thinly sliced
- 2 potatoes, cut into 1-inch pieces
- 2-3 carrots, cut diagonally into 1-inch pieces
- 1 bell pepper, cut into 1-inch cubed pieces
- 1/2 cup frozen peas
- 15 oz canned tomato sauce
- 2 tbsp shoyu
- 1/2 lemon
- 1 tbsp Fish Sauce (optional)
- 2 bay leaves
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp oil (any neutral oil will do)
DIRECTIONS
Arrange venison stew meat in a bowl. Pour in shoyu and squeeze half a lemon, 2 garlic cloves (minced) and black pepper. Mix well. Let marinate for at least an hour or preferably overnight.
In a large pot, heat oil over medium heat. Once oil is hot, add in carrots and potatoes and season with salt and pepper. Cook until lightly browned. Then remove from pot and set aside.
Add venison in the pot, reserving any liquids, and cook until the meat browns, stirring occasionally (about 3-4 minutes).
Add the onions and garlic to the pot. Cook until softened, mixing often.
Pour in bone broth and scrape bottom bits off pot. Mix in tomato sauce, reserved marinade liquid and fish sauce. Then add bay leaves.
Bring to a simmer. Then adjust to low heat and allow to cook for 40 minutes, until meat is tender, ensuring to check on it often and give it a quick stir.
If necessary, add water in small increments to thin out sauce.
Add in the carrots, potatoes and peas to the pot. Stir and cook for 12-15 minutes. Add bell pepper in the last 5 minutes of cooking.
Season with extra shoyu or salt to your liking and enjoy!