If you observe Hunk of Meat Monday in your house, this will be the perfect recipe foryour family! And, if you don’t observe it, start. Now.
The first Illinois firearm deer season opened and closed last weekend. While I wasn’t successful in harvesting a deer, our family brought home three great harvests. I’ve seen several Facebook posts asking for good recipes so I thought I would post this mouth-watering dish my hubby created. I have fallen head-over-heels in love!
The meal does take a little planning and ahead of time prep but it’ll be soooo worth it! I promise!
Dreamy Venison Stew
- 1 head cabbage, shredded
- 1 onions, coarsely chopped
- 1 pepper (green or red)
- 1 (8oz.) container of fresh mushrooms sliced (optional)
- 1 (18oz.) bottle BBQ sauce (we prefer Famous Dave’s Sweet & Zesty)
- 1 (3-4lbs.) Venison Back Straps (may substitute with Beef Roast but we prefer deer)
- 1 tbsp. granulated garlic (may substitute 1 garlic clove)
- 1 tbsp. Lowery’s seasoning salt
- 3+ cans beer of choice
- 4 cups of your favorite lemon-lime soda
- 1/3 cup Brown sugar
- 1/3 stick of butter
- 1/3 cup soy sauce
The first step is determining when you’ll be serving the meal. Your cooking time will be approximately 3 hours and you’ll begin marinating the meat at least six hours before cooking. We’ve started the marinating process the night before we plan to cook and on the morning we’ll be cooking.
Begin by chopping the cabbage, cutting the onions, peppers and then slicing the mushrooms in halves. You will then layer each of these into a large aluminum roasting pan (12 in. x 18 in.) 1/2 cabbage, 1/2 onion and 1/2 pepper. Then place all of the meat on top.
In a plastic gallon bag, mix brown sugar, melted butter and soy sauce. Pour on top of your defrosted back-straps and veggies and place in refrigerator for approx. 6 hours or overnight.
Approximately three hours before serving time, Fire up your grill using wood or charcoal until it reaches approximately 350-375 degrees.
Remove pan from refrigerator. Sprinkle with Lowery’s seasoning salt and garlic. Add remaining mushrooms, peppers and onions. Follow with an even layer of BBQ sauce and a can of beer. Cover with the remaining cabbage. Pour 7-Up, evenly.
Side-note: The cooker we used is one of my husband’s favorite inventions & use of re-purposed materials. It looks a bit like a vertical LP tank but it actually surrounded a separate container which housed water. His ‘gem’ in the rough was thrown out as a result of a building renovation. The owner’s were glad to see it being re-used. At the time it was painted green & is now waiting for a new paint job. For the flue, he used a portion of an old field disc welded to a couple of other old pieces of metal. The cooker is connected to his grandparents old wood burning stove where we place our dutch oven when cooking side-dishes.
After an hour, stir completely, mixing well then covering meat with the mixture.
Check every 25 min. thereafter until the meat falls apart for approximately 3 hours.
This dish will be the consistency of a thick stew when finished. Garnish with garlic or toasted French bread. Variation: Serve stew on your favorite gourmet buns for BBQ sandwiches.
***The most important step when making this dish is making sure it does not dry out. If the dish is low on moisture you will need to add more beer and 7-UP in 1 cup increments.***
Feel free to experiment with different variations of ingredients and amounts. Please let us know if/how you decide to make it your own!