Venison Adobo with White Rice
Ingredients:
- 2 pounds of venison (cut into stew-sized pieces)
- 1 cup of soy sauce
- 1 cup of vinegar (preferably white vinegar)
- 1 head of garlic (minced)
- 1 tablespoon of whole black peppercorns
- 2 bay leaves
- 1 tablespoon of brown sugar (optional, for a touch of sweetness)
- 1 cup of water
- 2 tablespoons of cooking oil
- White rice (for serving)
Instructions:
1. Marinating the Venison:
- In a large bowl, combine the soy sauce, vinegar, minced garlic, black peppercorns, bay leaves, and brown sugar (if using).
- Add the venison pieces to the marinade and make sure they are fully coated.
- Cover the bowl and let the venison marinate in the refrigerator for at least 1 hour, but preferably overnight for maximum flavor.
2. Cooking the Venison Adobo:
- Heat the cooking oil in a large pot or Dutch oven over medium heat.
- Remove the venison pieces from the marinade, reserving the marinade for later.
- Brown the venison in the hot oil, working in batches if necessary.
- Once the venison is browned, pour the reserved marinade into the pot, along with 1 cup of water.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
- Simmer the venison adobo for about 1.5 to 2 hours, or until the venison is tender and the flavors have melded together.
- Stir occasionally and add more water if needed to prevent the sauce from drying out.
3. Preparing the White Rice:
- While the venison adobo is simmering, cook the white rice according to the package instructions or using your preferred method.
4. Serving:
- Once the venison adobo is done, remove the bay leaves and skim off any excess fat from the surface.
- Serve the venison adobo hot over a bed of white rice.
- Garnish with freshly chopped parsley or sliced green onions for added freshness and visual appeal.
- The rich and savory venison adobo is now ready to be enjoyed!
Note: Venison adobo tastes even better the next day as the flavors continue to develop. Leftovers can be refrigerated and reheated for future meals.
