Today I am going to share you this Venison with Winged Bean. Another delicious recipe that I came up since I was not sure what to make for dinner a few nights ago. Winged Bean is very delicious vegetables that you can use on a lot of recipes. You can even make a salad using Win Bean, I grew up eating Win Bean all the time since we have this on our farm.
Winged Bean is also known as the Goa Bean, four-angled bean, four-cornered bean, Manila bean, and Dragon bean. You will find a lot of this in South and South Asia. They are very easy to grow and when they put out the bean it’s a lot. I remembered my mom and grandmother uses the winged bean in a lot of their recipe. It’s very delicious, and it’s crunchy when you use this to a salad it added more flavor to it.
Since I came to the US it’s my first to ever eat the Winged Bean. The reason is, it’s hard to find this kind of vegetables anywhere. I have to go to a farmers market that carries all international food. Luckily when I went to Buford Farmers Market in Atlanta, I found it and oh my the price is high but you know what it’s worth buying. My husband definitely enjoyed eating this winged bean.
Incorporating this with Venison and other spices was a great idea. Since I don’t have the beef meat to cook, I decided to just use Venison since I have some tenderloin left. On this recipe, I used 2 pounds of the venison, sliced onions, cloves of garlic, tomatoes, ginger, oyster sauce, olive oil, 2 pack of the winged beans (I think I have 20 total), salt and ground peppers.
Venison with Winged Bean is very healthy and easy to cook. To make the dish perfect, what I did is I let the meat simmer for about 35 minutes in medium heat until the meat is tender. Most of the time after 35 minutes the meat is tender and easier to eat. However, if you put your heat on high it will only make the meat rough and hard to eat. When simmering the meat, I don’t put all the ingredients that way I don’t overcook the vegetables.
The finished of this recipe is very delicious, it’s full of so many flavors. Plus the winged bean is cook al dente, so it leaves some crunchiness. I put enough water to this recipe so I can have some juice to go over my rice. But you it’s all up to you how much water you want to use. You can use a lot or less water, it all depends on you. I marinated my venison for about an hour with soy sauce, mellow yellow, garlic, hoisin sauce, and ground pepper. Let’s get started.
If you try this recipe, let me know how you like it. Don’t forget to check out my other recipe.
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