Venison and Okra Stew with a Korean Twist
What Started it all:
Venison, Okra, tomato paste, crockpot
Get ready for a bold and flavorful dish that packs a punch! This venison and okra stew combines the rich flavors of Korean cuisine with the hearty goodness of a slow-cooked meal. Perfect for a cozy night in, this dish is sure to impress. Let’s fire things up!
Ingredients
- 2 pounds venison, cubed
- 1 cup okra, sliced
- 1/2 cup tomato paste
- 4 cups beef broth
- 2 tablespoons soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the Venison: Season the cubed venison with salt and pepper. Make sure every piece is coated—don’t be shy with the seasoning!
- Sauté the Aromatics: In a skillet over medium-high heat, add sesame oil. Toss in the diced onion, minced garlic, and ginger. Sauté until fragrant and the onion is translucent, about 5 minutes.
- Combine Ingredients: In a crockpot, add the sautéed aromatics, venison, sliced okra, tomato paste, soy sauce, gochujang, and beef broth. Stir everything together to ensure the venison is well-coated in the flavors.
- Slow Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. Let those flavors meld together and the venison tenderize beautifully.
- Final Touch: Once it’s cooked, taste and adjust the seasoning if needed. A little extra gochujang can really amp up the heat!
- Serve: Ladle the stew into bowls and garnish with fresh cilantro if desired.
There you have it! A savory, spicy venison and okra stew that brings a taste of Korea right to your table. Serve it with steamed rice to soak up all that delicious sauce, and enjoy the bold flavors that will leave everyone asking for seconds! Get ready to dig in!