Coriander-cured loin of venison with sweet onion confit and tomatillo fritters from The New Texas Cuisine (page 289) by Stephan Pyles

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

Accompaniments: Barbecue sauce 3: complex

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

    Allow to cure for at least 3 hours. Can substitute red wine vinegar for balsamic vinegar.

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