Spicy Salpicao Venison Stew Meat and Rice
Prep & Cook Time: 1 hour and 10 minutes • Yields: 4 servings
Ingredients:
Venison Stew:
1 pkg. Fossil Farms' Venison Stew Meat, 1 lb.
2-3 tbsp. olive oil or vegetable oil
1 medium onion, finely chopped
4 garlic cloves, minced
1 medium tomato, chopped
2 medium potatoes, peeled and cubed
2 medium carrots, peeled and sliced
¼ cup soy sauce
1 tbsp. fish sauce (optional)
1-2 fresh Thai bird's eye chilies 1 tbsp. brown sugar
½ tsp. ground black pepper
2 cups Beef or Venison broth
(or water)
½ cup red wine (optional)
2 tbsp. white vinegar
¼ tsp. paprika (optional)
Salt to taste
Rice:
2 cups jasmine rice
4 cups water (or broth)
Pinch of salt (optional)
Equipment:
Measuring cups and spoons
Stove
Large pot
Medium saucepan (for rice)
Wooden spoon or spatula
Knife and cutting board
Small bowl
Method:
Prepare the Stew Base:
1. Heat 2 tablespoons of oil in a large pot or Dutch oven over medium heat.
2. Add the Venison stew meat in batches (to avoid overcrowding) and brown all sides. This will take 6–8 minutes per batch. Once browned, remove the meat and set it aside.
3. In the same pot, add a little more oil if needed and sauté the chopped onions and garlic until softened and fragrant, about 3–4 minutes.
4. Stir in the chopped tomato and cook until softened about 2 minutes.
Build the Stew:
5. Return the Venison meat to the pot, along with any accumulated juices. Add the soy sauce, fish sauce (if using), chopped chilies (or chili flakes), brown sugar, black pepper, paprika (if using), and vinegar. Stir to coat the meat and vegetables in the sauce.
6. Add the potatoes and carrots. Pour in the broth and red wine (if using), stirring to combine. Bring the mixture to a simmer over medium heat.
7. Reduce the heat to low, cover, and let it simmer for 30–40 minutes, stirring occasionally, until the meat is tender and the potatoes are cooked through.
8. Taste the stew and adjust the seasoning with salt and additional chili if you like more heat.
Cook the Rice:
9. While the stew simmers, rinse the jasmine rice under cold water until the water runs clear.
10. In a medium saucepan, bring 4 cups of water (or broth) to a boil. Add a pinch of salt (optional).
11. Stir in the rice, lower the heat to a simmer, and cover. Cook for about 15–20 minutes or until the rice is fully cooked and the water has been absorbed.
12. Fluff the rice with a fork and set aside.
Serve the Dish:
13. Spoon a generous portion of the cooked rice onto each plate.
14. Top with the spicy Venison salpicao stew, making sure to include the tender vegetables and flavorful sauce.
15. Garnish with fresh cilantro or green onions if desired. Serve and enjoy!