RECIPE: Salpicón de Venado
A fun and flavorful way to turn Venison Neck Osso Bucco into a classic Mexican tostada salad. Break out the Instant Pot for a much quicker cook time or gently braise over the stove. The results will leave you with tender, succulent shreds of venison. Toss in a tangy vinaigrette mixed with cool, crunchy vegetables- keeping it light and easily customizable to fit your taste.
Mark Cockcroft
Ingredients
- 2 packs Maui Nui venison neck osso buco
- 1 onion, quartered through the root end to leave the pieces intact
- 5 garlic cloves, smashed and peeled
- 1 garlic clove, peeled and minced
- 1 1/2 tsp dried oregano (Mexican preferred), divided
- 2 tsp fine sea salt, divided
- 1 bay leaf
- ¼ cup fresh lime juice
- ¼ cup white vinegar
- ½ cup extra virgin olive oil
- ¾ tsp brown sugar
- ½ tsp freshly ground black pepper
- 2 medium carrots, sliced very thin into rounds
- 4 large radishes, sliced very thin into rounds (optional)
- ½ red onion, thinly sliced into rounds and then quartered
- 1 head romaine lettuce, shredded
- ½ cup chopped green olives (optional)
- ½ cup chopped cilantro (optional)
- 1 avocado, sliced (optional)
- Pickled jalapeños (optional)
- Grated Cotija cheese (optional)
- Lime wedges
- Tostadas or warm corn tortillas
DIRECTIONS
Place the meat, onion, 5 smashed cloves of garlic, 1 tsp oregano, 1-1/2 tsp salt, bay leaf, and 1-1/4 cups water in the pot of an electric pressure cooker. Try to arrange the meat in an even layer and don’t worry if the meat is not fully covered by the water.
Close the cover and make sure the vent is set to sealing. Cook on high pressure for 45 minutes and then let the steam release naturally for 15 minutes.
While the meat is cooking, you can prepare the rest of the meal. For the vinaigrette add the lime juice, vinegar, 1 clove of minced garlic, olive oil, brown sugar, remaining ½ tsp salt, remaining ½ tsp oregano, and black pepper to a bowl and set aside.
Prep all the veggies except for the avocado and keep cool in the fridge.
When the meat has finished cooking, carefully release the remaining pressure. Remove the meat and allow it to cool enough to handle safely. Strain and reserve the broth. Shred the meat (by hand or with two forks), discarding any gristle and bones.
Add ½ cup of the reserved broth (save the rest for soup or another recipe – it’s super yummy) to the vinaigrette and whisk. Add half of the vinaigrette to the meat and let marinate for 20 minutes.
To assemble the salad place the meat (with the marinating vinaigrette) and veggies in a large bowl and toss with the remaining vinaigrette.
Arrange on tostadas, adding some avocado to each one, as well as some pickled jalapeños and a sprinkle of Cotija cheese if you want. Squeeze some additional lime juice at the table and enjoy!