Venison in maize-thickened red sauce (K'óol de venado/Venado en k'óol rojo/Chak k'óolil kéej) from Yucatán: Recipes from a Culinary Expedition (page 87) by David Sterling

  • banana leaves
  • bay leaves
  • green bell peppers
  • canned chipotle chiles in adobo sauce
  • chives
  • whole cloves
  • epazote
  • garlic
  • grapefruits
  • limes
  • onions
  • oranges
  • tomatoes
  • black peppercorns
  • cumin seeds
  • allspice berries
  • smoked slab bacon
  • lard
  • Mexican oregano
  • achiote seeds
  • white vinegar
  • nixtamal
  • powdered chicken stock mix
  • white onions
  • venison top round
  • wood chips

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Venison must brine 12-36 hours before marinating. Can substitute venison tenderloin or beef loin for venison top round; Seville oranges for limes, oranges, and grapefruits; and masa harina for nixtamal.

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