Oaxacan-style Venison Salmì

Ingredients

In this Oaxacan adaptation, the traditional Italian Salmì di cervo is transformed by incorporating Oaxacan spices and flavors. The venison is marinated in a mole rub, adding a smoky and complex taste to the meat. The slow-cooked venison is then served in a rich mole sauce, which replaces the traditional Italian sauce. The dish is typically accompanied by warm tortillas or rice, reflecting the Oaxacan culinary tradition. We alse have the original recipe for Salmì di cervo, so you can check it out.

• 2 pounds (900g) venison, cut into chunks 2 pounds (900g) venison, cut into chunks
• 2 tablespoons mole paste 2 tablespoons mole paste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cinnamon stick 1 cinnamon stick
• 2 bay leaves 2 bay leaves
• 1 tablespoon sesame seeds 1 tablespoon sesame seeds
• 1 tablespoon unsweetened cocoa powder 1 tablespoon unsweetened cocoa powder
• 1 tablespoon raisins 1 tablespoon raisins
• 1 tablespoon almonds, chopped 1 tablespoon almonds, chopped
• 1 tablespoon peanuts, chopped 1 tablespoon peanuts, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 50g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the mole paste and vegetable oil to create a rub. Coat the venison chunks with the mole rub and let them marinate for at least 1 hour.
2. 2.
   Heat a large pot over medium heat and add the marinated venison. Cook until browned on all sides, then remove from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and minced garlic. Sauté until fragrant and translucent.
4. 4.
   Add the diced tomatoes and cook until they start to soften.
5. 5.
   Return the venison to the pot and pour in the chicken broth. Add the cinnamon stick, bay leaves, sesame seeds, cocoa powder, raisins, almonds, and peanuts. Season with salt and pepper.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the venison is tender and the flavors have melded together.
7. 7.
   Remove the cinnamon stick and bay leaves before serving.
8. 8.
   Serve the Oaxacan-style Venison Salmì with warm tortillas or rice.

Treat your ingredients with care...

• Mole paste — If you can't find ready-made mole paste, you can make your own by combining various spices, chilies, and chocolate. Look for traditional Oaxacan mole recipes for guidance.

Tips & Tricks

• For a spicier version, add a diced jalapeño or serrano pepper to the sauce.
• If you prefer a smoother sauce, you can blend it using an immersion blender or a regular blender.
• Make sure to taste and adjust the seasoning before serving. You can add more salt, pepper, or even a touch of sugar to balance the flavors.

Serving advice

Serve the Oaxacan-style Venison Salmì with warm tortillas or rice to soak up the flavorful mole sauce. Garnish with fresh cilantro and a squeeze of lime for a burst of freshness.

Presentation advice

Arrange the tender venison chunks on a platter, surrounded by the rich mole sauce. Sprinkle some sesame seeds and chopped almonds on top for an added visual appeal. Serve with warm tortillas or rice on the side.