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Venison Salad, Salpicón de Venado
Use brisket, chuck, flank, skirt or eye of round for this, from really any red meat animal, from beef and bison to deer, elk, pronghorn or moose.
Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 6 servings
Calories: 291 kcal
Course:
Main Course , Lunch
Cuisine:
Mexican
Ingredients
VENISON
- 2 pounds venison (see headnotes)
- salt
- 4 bay leaves
- 2 cloves garlic, smashed
- 1 tablespoon allspice berries, cracked
- 1/2 onion, sliced
SALAD
- 6 ribs romaine lettuce, chopped
- 3 radishes, diced
- 1 to 4 serrano chiles, diced
- 1/2 cup chopped cilantro
- 1 teaspoon Mexican oregano (optional)
- 1 cucumber, peeled and diced
- 4 limes, 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.
Cup of Yum
Notes
- Once shredded, the meat will keep in the fridge a week. Once the salad is made, however, it needs to be eaten that day. It will wilt overnight.
Nutrition Information
Calories
291kcal
(15%)
Carbohydrates
8g
(3%)
Protein
36g
(72%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
129mg
(43%)
Sodium
82mg
(3%)
Potassium
646mg
(18%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
261IU
(5%)
Vitamin C
17mg
(19%)
Calcium
49mg
(5%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 291
% 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.