Venison Salad, Salpicón de Venado
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
6 servings
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Calories
291 kcal
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Course
Main Course, Lunch
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Cuisine
Mexican
Venison Salad, Salpicón de Venado
Description
This recipe starts by simmering venison with aromatic spices including bay leaves, garlic, allspice berries, and onion in salted water until tender enough to shred. The venison is then shredded finely, allowing it to absorb the flavors from the broth. Chopped romaine lettuce, diced radishes, cucumber, serrano chiles, and cilantro add fresh and crisp elements to the salad.
The salad is dressed simply with lime juice, olive oil, salt, and optional Mexican oregano, which brings together the hearty meat and fresh vegetables in a balanced way. The sharp acidity and herbal notes brighten the dish. It is served chilled, making for a light yet satisfying meal or appetizer.
Shredded venison can be prepared in advance and refrigerated for up to a week, though once combined with the salad ingredients and dressed, it’s best eaten the same day to avoid wilting of the lettuce and vegetables.
Ingredients
VENISON
- 2 pounds venison (see headnotes)
- salt
- 4 bay leaf
- 2 cloves garlic smashed
- 1 tablespoon allspice cracked, berries
- 1/2 onion sliced
SALAD
- 6 ribs romaine lettuce chopped
- 3 radish diced
- 1 to 4 serrano chile diced
- 1/2 cup cilantro chopped
- 1 teaspoon Mexican oregano (optional)
- 1 cucumber peeled and diced
- 4 lime juiced
- 1/4 cup olive oil
Instructions
- Put all the venison ingredients in a large pot and cover with water by about 2 inches. Bring to a simmer. Taste the water, and add more salt if needed. Simmer, covered, until the meat can be easily shredded, about 2 to 4 hours.
- Fish the meat out of the pot and let it cool a bit. Shred finely with two forks or your fingers. This can be done up to 3 days before you make the salad.
- To make the salad, chop all the vegetables, toss with the shredded meat, and then dress with salt, olive oil and the lime juice. Serve cool.
Notes
- Venison can be shredded and stored up to one week refrigerated before making the salad.
- Once dressed into the salad, it should be consumed the same day to maintain vegetable freshness.
- Using serrano chile adds mild heat that can be adjusted to taste by quantity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 8g | 3% |
| Protein | 36g | 72% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 129mg | 43% |
| Sodium | 82mg | 3% |
| Potassium | 646mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 17mg | 19% |
| Calcium | 49mg | 5% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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