Venison in red squash-seed sauce (Venado en pipián rojo/Óom sikil bi kéej) from Yucatán: Recipes from a Culinary Expedition (page 96) 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)

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

    Dish should be prepared 1-2 days before serving. 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; masa harina for nixtamal; crème fraîche, sour cream, or yogurt for crema Mexicana; and arbol chiles for chiles de país.

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