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

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

Accompaniments: Smoky and hot chile table sauce (K'uut bi iik); Making tortillas

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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