Venison Adobado with Native Seeds ►
This dish starts up to two days ahead to allow time for the venison (or steak) to marinate. There are a number of recipes which combine for the dish, including Exotic Mushroom Chilequiles, a sort of Southwestern lasagna based on tortillas. Each could be used in another menu. When you sear the meat, you want the pecan coating to color slightly but stay pressed on the meat. As the meat sears, the coating first adheres to the pan, then loosens. Test with your spatula, lifting gently to see if the coating follows the meat and adheres to it. When it does, turn the meat.
Ingredients
- Adobado Marinade
- Chili Powder - 1 cup
- Garlic Cloves - 2, crushed
- Lime Juice - 3 tablespoons, fresh
- Brown Sugar - 2 tablespoons
- Balsamic Vinegar - 2 tablespoons
- Olive Oil - 2 tablespoons
- Venison Loin Portions - Four, 8-ounce, trimmed of fat (alt. New York Strip steak)
- Salt and freshly ground pepper
- Pecans - 1 cup, coarsely ground
- Native Seed Mole
- Pumpkin Seeds - 1/4 cup, toasted
- Pecan Pieces - 1/4 cup
- Powdered Cinnamon - 1/2 teaspoon
- Cumin - 1/4 teaspoon, powdered
- Red Chili Powder - 1/2 teaspoon
- Chipotl - 1 dried
- Poblano - 1 dried
- Veal Stock - 3 cups
- Carrot - 1 large, diced
- Yellow Onion - 1/2 onion, diced
- Russet Potato - 1, peeled and diced
- Cloves Garlic - 3
- Raisins - 1/4 cup
- Orange Juice Concentrate - 1/4 cup
- Masa Harina - 1 ounce
- Anaheim Chili - 1, roasted, peeled, seeded, and diced
- Oregano - 1 tablespoon, dried
- Salt and freshly ground pepper to taste
- Bacon Fat - 1 tablespoon
- Unsalted Butter - 1 tablespoon
- Bittersweet Chocolate - 1/3 cup, grated
- Exotic Mushroom Chilequiles
- Red Chili Puree - 1 cup
- Chicken Stock - 1/2 cup
- Yellow Corn Tortillas - 9, fried, broken into 1-inch pieces
- Portobello Mushrooms - 3, cut in medium dice and sauteed
- Tomatoes - 2, peeled, seeded, and diced
- Red Onion - 1/2 onion, minced
- Scallions - 2, white and green parts, chopped
- Cheddar Cheese - 2 cups, grated, yellow
- Chayote Squash
- Unsalted Butter - 2 to 3 tablespoons, clarified
- Chayote Squash (Mirliton), - 1-1/2 cups, peeled, diced, and blanched
- Corn Kernels - 3/4 cup
- Dried Tomatoes - 1/2 cup
- Salt and freshly ground pepper to taste
- Roasted Corn Vinaigrette
- Ears Corn - 2
- Canola or Safflower oil - 1-1/2 cups
- Shallots - 1, chopped
- Garlic Clove - 1
- Balsamic Vinegar - 1/2 cup, white
- Kosher salt to taste
- Pepper - 1/8 teaspoon, freshly ground
- Unsalted Butter - 2 to 3 tablespoons, clarified
- Tomato Salsa - 1/4 cup smoked
- Yellow Corn Tortillas - 2, fried, cut into long slices, and cooled
- Rosemary Sprigs - 4
Instructions
To make the adobado marinade and prepare the meat: Combine all marinade ingredients into a paste. Season the venison with salt and pepper, then liberally rub the marinade into the meat. Roll in the pecans to cover. Wrap in plastic wrap or seal in a zippered plastic bag and refrigerate 24 to 48 hours.
To make the mole: Preheat the oven to 425 F. Spread the pumpkin seeds, pecans, cinnamon, cumin, chili powder, and dried chilies on a baking sheet and put in the oven for 3 minutes. Check; if the spices are lightly browned and fragrant, remove from heat. Or continue toasting for 1 more minute, until this point is reached. Remove and set aside.
Put the chipotl and poblano chilies in a saucepan with 2 cups of the veal stock and simmer, covered, over medium-low heat for one hour. Place all remaining mole ingredients except the chocolate in a saucepan with the remaining veal stock and simmer over medium-low heat until the vegetables are soft. Puree the chilies in their liquid; puree the other ingredients in their liquid, then combine the two. Add the toasted seeds, nuts, and spices. Heat the bacon fat and butter in a large saute pan or skillet over medium heat and add the combined mole mixture. Stir and cook for 1 minute. Sprinkle in the chocolate and stir until completely melted. Set aside.
To make the chilequiles: Preheat the oven to 350 F. Grease a 6-by-8-inch baking pan or 4 medium ramekins. Combine the chili puree and chicken stock. Layer one third of the tortilla pieces on the bottom of the pan. Layer half the sauteed mushrooms, tomatoes, onions, and scallions over the tortilla pieces, then sprinkle with one third of the cheese. Compress the layers with your hands to pack them tightly. Moisten the layer with the chili mixture. Repeat with another third of the tortilla pieces, remaining mushrooms, tomatoes, onions, and scallions, and another third of the cheese; pack down again. Top with the remaining tortilla pieces, then moisten with the remaining chili mixture and sprinkle with the remaining cheddar. Cover with a layer of parchment, seal with aluminum foil, and bake 40 – 45 minutes, until cooked throughout. Cool and score into four pieces. (If using individual ramekins, proceed in the sequence outlined for the pan, dividing ingredients among the ramekins and bake for 20 to 25 minutes.)
To make the chayote squash: Heat enough clarified butter to cover the bottom of a medium saute pan. Saute all ingredients together for 2 minutes, until the corn begins to cook. Season with salt and pepper. Keep warm.
To make the vinaigrette: Preheat the oven to 350 F. Rub the corn with a small amount of the oil and roast on a baking sheet in the oven for about 12 minutes, until soft but not brown. Let the corn cool, then remove it from the cob. Put the kernels in a blender with the shallots, garlic, and vinegar. Blend until smooth. With the motor running on low, slowly pour in the remaining oil in a steady stream until it is completely emulsified. Strain and adjust the seasoning with salt and pepper. Put the sauce in a squeeze bottle.
To finish the meat: Preheat the oven to 400 F. Heat an ovenproof skillet over medium-high heat and coat the bottom of the pan with clarified butter, tilting the pan to coat the whole surface. Add the meat and sear for about 1 minute, until browned; turn and continue searing on all sides until completely browned. Try not to disturb the pecan coating as you sear. Place the meat in the oven for 6 to 8 minutes, or until done to taste. Remove and let stand for 5 minutes.
To serve: Slice the venison portions. Spread mole sauce across the plates. Place a slice or ramekin of chilequiles to one side of the plate and place a small mound of chayote on the other end. Fan venison slices around the chayote. Drizzle corn vinaigrette in the mole sauce. Place a spoonful of tomato salsa on each plate. Stand a few tortilla strips in the chiliquiles. Garnish the venison with a rosemary sprig.
