PARTNERS
VENISON BIRRIA STEW
Ingredients
G 900 venison shanks
N 1/2 onion
N 4 garlic cloves
N 2 bay leaves
N 4 Guajillo dried peppers
N 8 Ancho chili dried peppers
G 11 salt
N 1 small stick cinnamon
G 6 ground ginger
mL 400 crushed tomatoes
L 2 stock
G 100 pork lard
Cilantro to taste
Onion to taste
Mexican oregano, dried to taste
Cumin, ground to taste
Preparation
- Preheat oven to 150°C (300° F). Add all ingredients except venison meat to a large pan, simmer for 30’. Remove the bay leaves and cinnamon. Blend the remaining liquid and set aside.
- Season the venison meat with salt, pepper, brown both sides over medium-high heat in a Dutch oven. Add, cover and put the puree in preheated oven. Cook for 4-6 h until tender.
- Skim some fat from the top, garnish it with coriander, spring onions and lime.
Other
ChefWade Truong
Wine CouplingAlto Adige Sauvignon Terlano DOC
Other Info Kcal 360* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
