Ingredients with Measurements:
- 1 pound venison steak
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the venison steak and cook for 3-4 minutes per side, or until browned.
3. Remove the steak from the skillet and set aside.
4. Add the onion and garlic to the skillet and cook for 2-3 minutes, or until softened.
5. Add the diced tomatoes, oregano, cumin, salt, and black pepper to the skillet.
6. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened.
7. Return the venison steak to the skillet and spoon the tomato sauce over the top.
8. Cover the skillet and simmer for 10-12 minutes, or until the venison is cooked through.
9. Sprinkle with chopped cilantro before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking the venison
- Simmer for cooking the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 6g
- Carbohydrates: 10g
- Protein: 26g
Substitutions for ingredients:
- Venison steak can be substituted with beef or pork steak
- Dried oregano can be substituted with fresh oregano
- Cilantro can be substituted with parsley or basil
Variations:
- Add chopped bell peppers or jalapenos to the sauce for extra flavor and heat
- Use canned crushed tomatoes instead of diced tomatoes for a smoother sauce
- Add a splash of red wine or balsamic vinegar to the sauce for depth of flavor
Tips and tricks:
- Venison can be tough if overcooked, so be careful not to overcook it
- Let the venison rest for a few minutes before slicing it to keep the juices inside
- Use a meat thermometer to check the internal temperature of the venison, which should be 145°F for medium-rare
Storage instructions:
- Store leftover venado con salsa de tomate in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the venado con salsa de tomate in the microwave or on the stove over low heat until warmed through
Presentation ideas:
- Serve the venado con salsa de tomate on a bed of rice or quinoa
- Garnish with additional cilantro or chopped tomatoes
Pairings:
- Serve with a side of roasted vegetables, such as carrots or broccoli
- Pair with a glass of red wine, such as a Cabernet Sauvignon or Malbec
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out
- If the venison is tough, try marinating it in a mixture of olive oil, vinegar, and spices for a few hours before cooking
Food safety advice:
- Make sure the venison is cooked to an internal temperature of 145°F to ensure it is safe to eat
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination
Food history:
- Venado con salsa de tomate is a traditional Mexican dish that has been enjoyed for generations
Flavor profiles:
- Savory, slightly spicy, and tangy
Serving suggestions:
- Serve hot and enjoy as a main course for dinner
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Region: Spanish