Ingredients with Measurements:
- 2 pounds of venison, cut into bite-sized pieces
- 1 cup of white vinegar
- 1 cup of water
- 1 onion, sliced
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon of whole black peppercorns
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- 1/2 cup of olive oil
- 1/2 cup of sliced green olives
- 1/2 cup of capers
Special equipment needed:
- Large pot
- Glass jars with lids
Step-by-step instructions:
1. In a large pot, combine the venison, white vinegar, water, onion, garlic, bay leaves, black peppercorns, oregano, and salt. Bring to a boil over high heat.
2. Reduce the heat to low and simmer for 1 hour, or until the venison is tender.
3. Remove the venison from the pot and set aside.
4. In a separate pan, heat the olive oil over medium heat. Add the green olives and capers and sauté for 2-3 minutes.
5. Add the venison to the pan and stir to combine.
6. Transfer the venison and olive mixture to glass jars, making sure to distribute the olives and capers evenly.
7. Pour the remaining liquid from the pot over the venison and olive mixture in the jars.
8. Seal the jars tightly and refrigerate for at least 24 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Simmer over low heat
Serving size:
4-6 people
Nutritional information:
Calories: 350
Fat: 18g
Protein: 40g
Carbohydrates: 5g
Sodium: 900mg
Substitutions for ingredients:
- Venison can be substituted with beef or pork.
- Green olives can be substituted with black olives.
- Capers can be substituted with pickled peppers.
Variations:
- Add sliced carrots and bell peppers for extra flavor and color.
- Use red wine vinegar instead of white vinegar for a richer taste.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Use a lean cut of venison to avoid excess fat in the dish.
- Make sure to refrigerate the jars for at least 24 hours to allow the flavors to meld together.
- Serve with crusty bread to soak up the delicious sauce.
Storage instructions:
Store in the refrigerator for up to 1 week.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a glass bowl or on a platter with sliced bread and garnish with fresh herbs.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
Serve with a side of rice or roasted potatoes.
Suggested side dishes:
- Roasted vegetables
- Grilled asparagus
- Steamed green beans
Troubleshooting advice:
- If the venison is tough, simmer for an additional 30 minutes until tender.
- If the sauce is too acidic, add a pinch of sugar to balance the flavors.
Food safety advice:
- Make sure to use clean glass jars and lids to prevent contamination.
- Store in the refrigerator to prevent spoilage.
Food history:
Escabeche is a traditional Spanish dish that was brought to Latin America by Spanish colonizers. It typically consists of marinated fish or meat that is served cold.
Flavor profiles:
Tangy, savory, and slightly sweet.
Serving suggestions:
Serve cold as an appetizer or as a main dish with a side of rice or roasted potatoes.
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Region: Peruvian