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

  • banana leaves
  • green bell peppers
  • canned chipotle chiles in adobo sauce
  • chives
  • whole cloves
  • epazote
  • garlic
  • grapefruits
  • limes
  • oranges
  • tomatoes
  • black peppercorns
  • allspice berries
  • Mexican oregano
  • cumin seeds
  • achiote seeds
  • white vinegar
  • nixtamal
  • smoked slab bacon
  • lard
  • white onions
  • beef stock
  • tomates verdes
  • dried red pepper flakes
  • chiles de país
  • venison top round
  • shelled pumpkin seeds
  • wood chips
  • crema Mexicana

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

    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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