Ingredients with Measurements:
- 1 pound venison loin
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1/4 cup diced jalapeno pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup fresh lime juice
- 1/4 cup orange juice
- 1/4 cup honey
- 2 cloves garlic, minced
Special equipment needed:
- Grill or grill pan
- Blender or food processor
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Rub venison loin with olive oil and season with salt and pepper.
3. Grill venison for 5-7 minutes on each side or until desired doneness is reached.
4. While venison is grilling, prepare the salsa by combining tomatoes, red onion, jalapeno pepper, cilantro, lime juice, orange juice, honey, and garlic in a blender or food processor. Pulse until smooth.
5. Once venison is cooked, let it rest for 5 minutes before slicing.
6. Serve sliced venison with a generous spoonful of salsa on top.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 250
Fat: 6g
Protein: 30g
Carbohydrates: 20g
Fiber: 2g
Sugar: 16g
Sodium: 200mg
Substitutions for ingredients:
- Venison can be substituted with beef or pork loin.
- Red onion can be substituted with white onion or shallots.
- Jalapeno pepper can be substituted with serrano pepper or poblano pepper.
- Honey can be substituted with agave nectar or maple syrup.
Variations:
- Add a pinch of cumin or chili powder to the salsa for a smoky flavor.
- Serve with a side of grilled vegetables or rice.
Tips and tricks:
- Let the venison rest before slicing to allow the juices to redistribute.
- Make the salsa ahead of time and store in the refrigerator until ready to use.
- Adjust the amount of jalapeno pepper to your desired level of spiciness.
Storage instructions:
Leftover venison and salsa can be stored in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place venison in a microwave-safe dish and heat for 1-2 minutes or until warmed through. Reheat salsa in a saucepan over low heat, stirring occasionally.
Presentation ideas:
Serve sliced venison on a platter with the salsa drizzled on top. Garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves, lime wedges, and sliced jalapeno peppers.
Pairings:
This dish pairs well with a full-bodied red wine such as Malbec or Cabernet Sauvignon.
Suggested side dishes:
Grilled vegetables, rice, or a side salad.
Troubleshooting advice:
If the venison is overcooked, it may become tough and dry. Be sure to monitor the cooking time closely and remove from heat once desired doneness is reached.
Food safety advice:
Be sure to cook venison to an internal temperature of 145°F to ensure it is safe to eat. Always wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Xnipec is a traditional Mayan salsa made with tomatoes, onions, and hot peppers. It is commonly served with grilled meats in the Yucatan region of Mexico.
Flavor profiles:
This dish is sweet and tangy with a spicy kick from the salsa.
Serving suggestions:
Serve this dish as a main course for a special occasion or dinner party.
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Region: Mexican