Google <script> (function(i,s,o,g,r,a,m){i['GoogleAnalyticsObject']=r;i[r]=i[r]||function(){ (i[r].q=i[r].q||[]).push(arguments)},i[r].l=1*new Date();a=s.createElement(o), m=s.getElementsByTagName(o)[0];a.async=1;a.src=g;m.parentNode.insertBefore(a,m) })(window,document,'script','//','ga'); ga('create', 'UA-49566249-1', '') ga('require', 'displayfeatures'); ga('send', 'pageview'); </script> Green eCrafts and Country Living: Mom's Oven --- Venison Adobo


Friday, August 17, 2012

Mom's Oven --- Venison Adobo

During hunting season, hunters bring their buck or doe to butcher shop. Venison meat is well liked by people who likes to hunt.  They request for most of the meat to make sausages, steak, or processed meat. The Hunter doesn't want processed meat because we make our own recipe. 

There are people who like spicy foods because spices add more flavor to the food which can enhance your appetite.  This tasty, spicy, delicious recipe I have made can perk up your taste buds to have more and more of this tasty food in your plate.  This goes well with your favorite rice served during your lunch or dinner time.  Add steamed, mixed vegetables in your plate to have a complete, well-balanced diet.     



1 ½ lb  venison ribs or soup bone (cleaned, fats removed)
1 c       venison soup stock
1 pc     clove  garlic, minced
1 tbsp  corn oil
1/3 c    soy sauce, less sodium
½ tsp   ground pepper
½ tsp   Tony Chachere's Original creole seasoning
1 tsp    5th Season Italian seasoning
¼ c      vinegar
2 tbsp  brown sugar
1 pc     bay leaf
¼ c      venison soup stock or water
1 tbsp  all-purpose flour
6 pcs   hard-boiled eggs

Preparation Time:  6 hours for the cooling off period

Cooking Time:  approximately 2 hours for tenderizing and 30 - 35 minutes for sauteing


1. Boil the venison ribs or soup bone until tender.  Let it cool off for 2 hours at room temperature before storing in the refrigerator for another 4 hours or until the fats become solid.

2. During the cooling off period, boil the eggs for 15 minutes and let them cool off in a bowl with tap water.  Remove the shell.  Set the eggs aside.
3. Dissolve flour in a small bowl with ¼ cup of venison soup stock or water as gravy mixture.  Set aside.

4. Remove the solid fats from the soup stock.  Debone the venison. Set aside the soup stock. 
(Note: If you wish to cook the venison with bones, it’s just fine). 

5. Combine venison (with or without bones), soy sauce, ground pepper, creole seasoning, brown sugar, and Italian seasoning in a large bowl.  Mix them well.  Set aside.

6. Preheat the cooking pan and pour the cooking oil. Sauté the garlic until lightly brown. 

7. Add the venison and stir fry for 3 minutes. 

8. Add vinegar, but don’t stir anymore. Add 1 cup of venison soup stock and bay leaf.  Simmer for 7 minutes. 

9. Pour the gravy mixture into the pan and  stir.  Don’t let it stick  on the pan.  Add little water, if needed.  Simmer for another 1 minute.

10.Mix in hard-boiled eggs and stir.
Servings:  approximately 6 (1 egg per serving)

Please see my other venison recipes as shown below:
      Double V- Hamburger Patties      
     Hunter’s Delight-Venison                     
      Venison Stuffed Bell Peppers      

"Cooking doesn’t only involve knowing what and how to cook and prepare  all the ingredients, but also how much you love to cook for somebody .”

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