Dzik, Venison Yucatan
User Reviews
5
Dzik, Venison Yucatan
Description
The recipe begins by braising venison shoulder or leg cuts with ingredients like red onion, garlic, bay leaves, cumin, cloves, kosher salt, and beef stock. The slow simmering tenderizes the meat until it falls apart, allowing flavors to meld. Meanwhile, red onions are pickled in a mixture of lime and orange juice, lending acidity and a touch of sweetness that offsets the rich venison.
Once the meat is shredded, it is mixed with a salad containing red onions, plum tomatoes (when in season), radishes, cilantro, and minced habanero or chile manzano peppers, providing layers of freshness, heat, and herbaceous notes. The dish is typically served on tostadas or corn tortillas, adding crispness and a neutral base to the rich protein and bright salsa toppings.
The note highlights that while the meat can be stored refrigerated after braising, the meat-salad combination should be consumed promptly after assembling to preserve the textures and flavors. Making larger batches of braised meat allows for assembling fresh servings as needed.
Ingredients
BRAISE
- 2 venison from the shoulder or legs, to 3 pounds
- 1 red onion chopped
- 5 garlic chopped, cloves
- 2 bay leaf
- 1 teaspoon cumin ground
- 1 teaspoon cloves ground
- 1 tablespoon kosher salt
- 1 quart beef stock or venison stock
- salt
SALAD
- 1/4 cup lime juice
- ½ cup orange juice
- 1 onion sliced root to tip, small; red variety
- 2 tablespoons green onion minced, or chives
- 1 cup onion red, chopped
- 2 plum tomato only if they are in season, diced
- ½ cup radish chopped
- ½ cup cilantro chopped
- 1 habanero pepper or chile manzano, minced, to 3
- red onion pickled red onion and sliced radishes, for garnish
- radish pickled red onion and sliced radishes, for garnish
Instructions
- To pickle the onions, slice them thinly from root to tip and soak them in lime-orange juice mixture while the venison is cooking.
- Mix all the ingredients for the braise together, bring to a boil and simmer gently until the venison begins to fall apart. When it’s tender, shred it with two forks and toss it with the salad ingredients. Garnish with the onion and radishes. Serve on tostadas or corn tortillas.
Notes
- The venison meat can be braised in bulk, shredded, and refrigerated for later use.
- The salad with pickled onions and fresh vegetables should be combined with the meat just before serving and eaten within a few hours.
- Serve the finished dish on tostadas or corn tortillas for authentic presentation and contrast in texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 29g | 58% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 1172mg | 49% |
| Potassium | 769mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 283IU | 6% |
| Vitamin C | 20mg | 22% |
| Calcium | 42mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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