Venison “Bistek” With Onions & Mushrooms
This is the Venison version of a lemon flavored Filipino dish called “Bistek” which traditionally uses thin cutlets of beef with round slices of onions. You can use pork cutlets too by the way. And, I sometimes add slices mushrooms to make the dish more robust and basically have a vegetable component since Bistek is enjoyed with a lot of rice.
Venison "Bistek" With Onions & Mushrooms
Ingredients
- 1 1/2 pounds venison sliced in thin cutlets
- 1 large onion sliced in rings
- 2-3 button mushrooms sliced
- 1/2 cup soy sauce
- 1 lemon + grated rinds
- 3 cloves garlic (or 1 tsp garlic powder)
- 1 tbsp Worcestershire sauce
- 1/4 cup water
- sprinkle of black pepper
- sprinkle of red pepper flakes* optional
- 3 tbsp oil
- 1 1/2 cup water (+ extra if needed)
Instructions
- In a marinating bowl, combine the soy sauce, water, garlic, black pepper, red pepper flakes*, Worcestershire sauce, freshly squeezed lemon juice, and grated lemon rinds.
- Add the thinly sliced venison cutlets. Gently stir every thing together to coat with the marinade. Cover the bowl then store in the fridge for 3-4 hours or overnight.
- Slice the onions and mushrooms. Set aside until it's time to cook.
- Once ready to cook, heat up oil in a wok or saute pan. Slowly add the marinated venison cutlets and the marinade into the saute pan. Brown for 8-10 minutes. Stir in 1 1/2 cup of water. Cover and cook until meat are soft and tender. Stir occasionally. (Add more water if needed and cook a little bit longer to tenderize the meat and reduce the sauce.)
- Sprinkle red pepper flakes. This is optional.
- Stir in the sliced onions. Cook for 2 minutes or so.
- Stir in the sliced mushrooms. Cook for another 2 minutes.
- VOILA!
Serve with a lot of rice!
