Coconut steak with mushrooms and wine sauce
Let me share a good story: the first time I tried to make roasted chicken with mushrooms and wine sauce, it was a Sunday, and I ended up with a “free-range” chicken, the kind with tougher, older meat, brought by someone who claimed it was great for soups. I, being optimistic, thought, “let’s roast it, how hard can it be?” Honestly, it didn’t turn out great; I cut the meat after roasting it for an hour, and it was still tough. But I didn’t give up; I noted my mistakes, tested it about three times afterward, and now I can say it works like a charm – at least in my kitchen.
Time: about 2 hours in total, but you won’t be glued to the stove; you have time to flip through a book, watch an episode of a series, stuff like that. This recipe serves 4 hearty portions, not just “delicacies.” Difficulty… I’d say medium, but you don’t need any special techniques, just a bit of patience and don’t rush when dealing with the pressure cooker, as that’s where I messed up the first time.
Why do I make this recipe often? It’s one of those dishes you cook when you want to put something truly “home-cooked” on the table, made with good meat and simple ingredients. Plus, let’s be honest, if you have a rooster, you should take advantage of it – you don’t often get to cook meat like this. And honestly, that wine sauce with mushrooms and onions is fantastic; even kids who are picky about mushrooms eat it without too many complaints. I also make it because I can “sauté” all sorts of leftover vegetables or bits of bacon from the fridge.
Now, the ingredients. I’ll list them one by one, with the weights visible, because otherwise, we’ll be “eyeballing” it again and wondering why it didn’t turn out the same:
- 1 rooster (ideally thighs and breast, about 1.5 kg of meat cut into pieces), let’s say from a serious bird
- pickled mushrooms, 500 g (or fresh, if you have them and boiled them beforehand, but I use pickled more often because they have a wilder taste)
- red wine (homemade if possible, but a dry commercial wine works too), about 300 ml – this matters; sweet wine won’t work, it turns into syrup
- coarse or iodized salt, to taste, but don’t forget to adjust at the end
- freshly cracked black pepper, not measured, but about 1 teaspoon
- 1-2 bay leaves, no more because it will make the sauce bitter
- dried or fresh thyme, a pinch with three fingers, let’s say about 1 heaping tablespoon
- yellow onion, 1 medium piece (150 g)
- red onion, 1 piece (about 100 g)
- garlic, one whole bulb (yes, you read that right), peeled and roughly chopped
- smoked bacon, 100 g – I don’t compromise here; even if you don’t have smoked, a piece of bacon works too, it helps keep the meat from being dry
The roles are clear: the meat is the “star,” the mushrooms add texture and a forest flavor (no joke), the wine brings everything together and makes the sauce irresistible, the onion and garlic add sweetness, and the bacon tenderizes – without it, you risk breaking your teeth on tougher rooster meat, and the spices balance it out, they shouldn’t overwhelm.
Let’s go through the steps. I’ll write them in bullet points to avoid confusion, and I’ll add what happened to me, maybe it helps you:
1. Place the pieces of rooster in a pressure cooker (if you have one, it helps a lot; if not, you’ll need to simmer them on low heat for about 2 hours, but I don’t have the patience or gas for that). Fill with cold water enough to cover the meat, throw in 1 tablespoon of salt, the bay leaf, half of the pepper, and thyme. Put the lid on, turn the heat up high, and when the valve starts to “whistle,” let it cook for about 30 minutes from that moment. The time may vary if you have a 3-year-old rooster or a 7-year-old one, but those are details; taste a piece to see if it breaks easily with a fork. Don’t be afraid to try; no one will know if you opened the pot too early.
2. Once the time is up, let the pressure drop completely – don’t force it open, I’m speaking from experience (once I got a “shower” with rooster juice and splattered everything on the walls…). Carefully remove the meat, drain it well, and don’t throw it back into the broth.
3. Save the resulting broth – don’t waste it, put it in jars or the freezer; it’s pure gold for soups later.
4. Preheat the oven to about 180-190°C (medium to high heat for older ovens).
5. Place the boiled meat in a heat-resistant dish (glass or ceramic, it doesn’t matter), spread out in a single layer, not piled up. Scatter the chopped bacon on top in small pieces to melt nicely.
6. Chop the yellow and red onions, not too finely (into slices), and sprinkle over the meat. Peel the garlic, slice it, or crush it, whichever you prefer – I crush it roughly to feel the aroma.
7. If the mushrooms are pickled, rinse them quickly under cold water, drain them well, and then scatter them over the meat. If they’re fresh, give them a quick boil beforehand to avoid surprises.
8. Sprinkle the remaining thyme and pepper. Salt again, but carefully, since you salted when boiling. I don’t know why, but if you forget this step, the roast always seems “unsalted” at the end.
9. Pour the wine slowly over everything. If it’s homemade wine, strain it to avoid any sediment at the bottom.
10. Cover the dish with aluminum foil or a lid if you have one – this helps keep the meat from drying out. Put it in the oven for 30-40 minutes. After the first 30, lift the foil and check how it’s doing. If the sauce has reduced too much, you can add a ladle of the broth from boiling. If the meat isn’t tender yet, leave it uncovered in the oven to gain some color and thicken the sauce.
11. Done, the roast should be tender, and the sauce should be thick (not soupy, nor sticky like honey). Remove it and let it rest for 5 minutes. During this time, some make mashed potatoes or polenta – I prefer mashed potatoes, it’s classic and “captures” the sauce just right.
Tips, variations, and serving ideas
TIPS
- Don’t try to cook the meat directly in the oven without boiling it first. It won’t work; it will turn out tough, I swear. An older rooster is only good if pre-treated; otherwise, there’s nothing you can do.
- Watch out for the wine: if it’s sweet or semi-sweet, the sauce becomes heavy and sticky. Ideally, it should be dry or at most semi-dry, a robust one, not table wine.
- Pickled mushrooms add both a tangy and salty flavor, so taste at the end before adding more salt.
SUBSTITUTIONS
- If you don’t have mushrooms, you can use porcini or champignon, but it won’t have the exact “forest” flavor.
- Smoked bacon can also be replaced with leaner bacon or even olive oil if you want it lighter (but honestly, the bacon makes a difference).
- For a lighter dish, omit the bacon and add more vegetables (peppers, zucchini), and it will be “lighter.”
VARIATIONS
- You can add some black olives at the end for those who love them, or throw in a few large-cut potatoes towards the end to cook directly in the sauce.
- For a more “smoky” flavor, add a bit of smoked paprika and more pepper, but don’t overdo it with strong spices.
SERVING
- It goes wonderfully with mashed potatoes but also with soft polenta if you’re feeling traditional.
- Roasted pepper salad is great alongside it, or various pickles.
- For drinks, have a glass of the same wine you used for the sauce. If it’s too heavy, a dark beer works too.
- With the leftover sauce, you can make a sandwich the next day: heat the meat and put it with sauce between two slices of bread.
FREQUENTLY ASKED QUESTIONS
1. Can I make the roast without a pressure cooker?
Yes, but it will take double or even triple the time to cook (on the stove on low heat, covered), and the meat won’t be as tender. However, if you don’t have a pressure cooker, be patient and don’t rush the heat, as it will dry out.
2. If I don’t have pickled mushrooms, what mushrooms can I use?
You can use fresh wild mushrooms or even brown champignon. Porcini, if you have frozen, are good. But the slightly tangy taste from pickled mushrooms can be mimicked by adding a teaspoon of good vinegar to the sauce.
3. Can I use another type of meat, not rooster?
Yes, you can use free-range chicken (but you don’t need to boil it as much), duck, or even turkey, but it’s still best with an older rooster or hen.
4. Can I freeze the cooked roast?
Yes, it freezes well in small portions, along with the sauce. When you defrost it, reheat it on low heat with a bit of broth or water to prevent it from drying out.
5. What should I do if my sauce turned out too thin?
Leave the roast uncovered in the oven for another 10-15 minutes to evaporate the liquid. Don’t add flour, it won’t work and will ruin the texture.
NUTRITIONAL VALUES (APPROXIMATE)
A serving of roast (from this recipe, 1/4 of the total) has about 400 kcal, including sauce, bacon, and mushrooms. Protein – about 45-50 g, rooster meat is high in protein. Fat – 12-15 g, from the bacon and meat, but it’s not excessive. Carbohydrates are low, under 8-10 g, mostly from onion and mushrooms. It’s a “filling” dish but without excesses; it’s not at all like fatty stuffed cabbage or stews. The wine evaporates, so don’t worry. If you remove the bacon and use chicken breast, you reduce about 60-70 kcal per serving. It also works for those on a high-protein diet, just don’t overdo it with rich sides.
HOW TO STORE AND REHEAT
The roast should be kept in the fridge, well covered, for a maximum of 3-4 days. If you want to reheat it, put a portion with sauce in a small pot, add 2-3 tablespoons of water or broth (to prevent sticking), and heat on very low heat, stirring occasionally. In the oven, it’s even simpler: covered with foil, at 150°C, for 10-15 minutes, just right. Don’t dry it out, as no one will like it. It can also go in the microwave, but it’s not the same; it toughens the meat. If you’ve frozen it, defrost it slowly in the fridge and then reheat it as I mentioned. If you have a lot of leftover sauce, you can use it in other stews or as a base for a rustic risotto. That’s the whole philosophy; everyone manages as they like, but this is how I arrived at this version after a few “accidents” and attempts.
The coconut meat is initially boiled in a pressure cooker with water and spices for about 30 minutes after it whistles. Once the pot calms down and stops whistling, the lid is opened, the meat is removed (the broth is saved and frozen; it's an excellent coconut consommé!), placed in a heat-resistant dish, and diced bacon is added to tenderize it, along with peeled and minced garlic, peeled and sliced onions, mushrooms, and wine. Season with salt, pepper, and thyme. Cover and cook in the preheated oven for about 30 minutes. Depending on the age of the coconut, it may need more or less cooking time. The roast is served with mashed potatoes and seasonal salad; in our case, roasted bell peppers. Enjoy your meal!
Ingredients: coconut thighs and breasts, pickled mushrooms from AnyCostescu about 500 g, country red wine about 300 ml, iodized salt, freshly ground pepper, 1 bay leaf, thyme, 1 yellow onion, 1 red onion, 1 head of garlic, smoked bacon about 100 g
