Ingredients with Measurements:
- 2 lbs venison, cut into 1-inch cubes
- 2 tbsp achiote paste
- 1 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup orange juice
- 1/4 cup white vinegar
- 1/4 cup chicken broth
- 1 tbsp honey
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, blend the achiote paste, olive oil, onion, garlic, red bell pepper, cumin, oregano, salt, and black pepper until smooth.
2. In a large skillet or Dutch oven, heat the achiote mixture over medium-high heat for 2-3 minutes, stirring constantly.
3. Add the venison cubes to the skillet and stir to coat them with the achiote mixture. Cook for 5-7 minutes, stirring occasionally, until the venison is browned on all sides.
4. Add the orange juice, white vinegar, chicken broth, and honey to the skillet. Stir to combine.
5. Reduce the heat to low and simmer the venison for 30-40 minutes, or until it is tender and cooked through.
6. Serve hot, garnished with fresh cilantro and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the venison, then low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 12g
Protein: 45g
Sodium: 650mg
Substitutions for ingredients:
- Venison can be substituted with beef or pork.
- Achiote paste can be substituted with paprika and cumin.
- Orange juice can be substituted with pineapple juice.
- White vinegar can be substituted with apple cider vinegar.
- Chicken broth can be substituted with beef or vegetable broth.
Variations:
- Add diced potatoes or sweet potatoes to the skillet for a heartier meal.
- Use the achiote mixture as a marinade for the venison before cooking.
- Add diced tomatoes or tomatillos to the skillet for a tangy twist.
Tips and tricks:
- Venison can be tough if overcooked, so be sure to simmer it on low heat until it is tender.
- Achiote paste can be found in the international aisle of most grocery stores.
- Serve the venison with rice or tortillas for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the venison in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the venison in a large bowl or on a platter, garnished with fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
- Serve with rice or tortillas.
- Pair with a side of black beans or refried beans.
- Serve with a side of roasted vegetables.
Suggested side dishes:
- Rice or tortillas
- Black beans or refried beans
- Roasted vegetables
Troubleshooting advice:
- If the venison is tough, simmer it for longer until it is tender.
- If the achiote mixture is too thick, add a splash of chicken broth to thin it out.
Food safety advice:
- Be sure to cook the venison to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Venado con Achiote is a traditional Mexican dish that dates back to the Mayan and Aztec civilizations. Achiote paste, made from annatto seeds, was used as a natural dye and flavoring agent in ancient times.
Flavor profiles:
Venado con Achiote is a savory and slightly spicy dish with a hint of sweetness from the honey and orange juice.
Serving suggestions:
Serve the venison with rice or tortillas and a side of black beans or refried beans for a complete meal.
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Region: Mexican