Simple Gourmet: Bear & Broccoli

Bear — or deer, elk, antelope — with broccoli is a tasty way to use less tender cuts of meat.

The first bear I killed was so tender and fine that we ate most of it as steaks. Curiously, the bear I killed this Spring is very different. It’s still tender, but it’s more coarse. The first bear was just a year-and-a-half old, whereas this year’s was several years old.

This recipe is perfect for meat that is less tender or coarse. Velveting the meat with the marinade is the first step, and it’s one way restaurants make thin-sliced meat feel tender and smooth in your mouth.

You can use any red meat for this recipe. Use cuts that are free of silver skin and tendons.

Blanching the broccoli briefly in boiling water makes it crisp but tender and still vibrant green.

What You Need

  • 1.5 lbs of meat, sliced 1/4″ thick and bite-sized
  • 2 or 3 heads of broccoli, cut into bite-sized florets
  • 1/2 teaspoon baking soda
  • 3-4 cloves Garlic, minced (or about 2 tablespoons)
  • 1/2 teaspoon ground ginger
  • 3 Tablespoons cooking oil
  • White rice, cooked

Marinade

  • 2 Tablespoons corn starch
  • 1 Tablespoon cinnamon
  • 2 Tablespoons soy sauce
  • 2 Tablespoons sherry

Sauce

  • 2 teaspoons corn starch
  • 1/2 cup chicken stock or broth
  • 2 Tablespoons oyster sauce
  • 2 Tablespoons sherry

What You Do

Start by mixing the marinade in a bowl with enough room for the sliced meat.

Slice the meat into 1/4″ thick bite-sized pieces and mix it around in the marinade. Set it aside for at least ten minutes, and leaving it for an hour wouldn’t hurt.

Now get a pot of water boiling to blanch the broccoli, and start heating your skillet on the stove if you’re using cast iron. Add 1/2 teaspoon to the water to keep its vibrant green. While the water is heating, cut the broccoli into bite-sized pieces. The key to making the broccoli delicious and crisp is to boil it for exactly two minutes, then drain it and rinse it in cold water. It’ll heat again with the sauce.

While the broccoli is boiling, mix the sauce ingredients.

Use a large skillet, or even a Dutch oven. I use a cast iron wok. Preheat it on medium, but increase it to medium high to start cooking.

Add about a tablespoon of oil to the pan and saute the garlic and ginger for a about 1 minute. Then start adding the meat and stir fry it for two to three minutes so it’s still a little rare.

Pour the sauce into the pan with the meat and bring to a simmer for about two minutes. Add the broccoli and mix it in and heat for another minute or two.

Serve hot over rice.

About the author: Levi Sim is an avid hunter, and an increasingly avid shooter. He strives to make delicious and simple recipes from the game he kills. He makes a living as a professional photographer, writer, and photography instructor. Check out his work and he’d love to connect on Instagram: @outdoorslevi

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