Posts Tagged ‘Tex-Mex’

Venison Steak with Cilantro-Ginger Salsa


this piloncillo comes wrapped in corn husks.

Any recipe that requires a visit to Bestway, my local Hispanic food market, is cause for excitement. I just love that market, full of interesting vegetables and condiments that can’t be found at any of the other six grocery stores within a mile of my house. This recipe comes from Natural Health magazine (April/May 2011, pg. 76) and the ingredient I was curious to find was piloncillo, which is a very unrefined brown sugar that comes in big blocks. I had to research what it even was before I could go to the store and know which aisle to look in (thank you Wikipedia). The store had a few varieties, but the store manager said the one wrapped in the corn husks was best, and I believed him.

Aside from the fun new ingredient I got to use, I was also drawn to the salsa that goes with the meat. I love Pico de Gallo and I love anything made with ginger. I was intrigued by the combination of ginger with the tomatillos and cilantro. The ginger gives the sauce a nice zing, which for me counter-balanced the heat of the serrano pepper in it. It’s a lovely salsa.

The magazine recipe calls for tuna steaks, which I switched out for venison steaks. I used a flank roast cut into 1-inch thick steaks. And since our grill is currently broken (very sad story), I broiled the steaks. I think the switch worked…very, very well.

Recipe: Venison Steaks with Cilantro-Ginger Salsa

Summary: tender venison meat with a zingy salsa perfect for spring evenings

venison steaks with cilantro-ginger salsa


  1. 1 cup water
  2. 1/4 cup piloncillo
  3. 1 ancho chile
  4. 3 tbs soy sauce
  5. 3/4 cups water
  6. 2 tbs rice vinegar
  7. 1/2 tsp salt
  8. 1/4 tsp pepper
  9. 4 6-oz venison flank steaks (1-inch thick)
  10. Cilantro-Ginger Pico de Gallo (recipe below)


Venison marinade

Marinate the venison flank steaks for at least 20 minutes.

  1. Preheat broiler or grill.
  2. In a small sauce pan, bring 1 cup water to boil. Add the piloncillo and ancho chile and boil until sugar is dissolved and chili is tender.
  3. Let cool slightly, then blend in blender.
  4. Stir in the soy sauce, 3/4 cup water, vinegar, salt, and pepper.
  5. Place venison steaks in baking dish and cover with marinade. Let marinate for at least 20 minutes.
  6. Place steaks on broiler pan and broil until medium, about 5 minutes per side.


This recipe originally called for tuna steaks, which would also be nice.

Cooking time (duration): 20

Number of servings (yield): 4

Meal type: dinner

Recipe: Cilantro Ginger Pico de Gallo

Summary: a zingy salsa that goes well with venison


  1. 2 small tomatillos, course chopped
  2. 1/4 cup cilantro
  3. 1 tsp ginger paste
  4. 1 tsp rice vinegar
  5. 1/2 tsp honey
  6. 1/2 tsp salt
  7. 1/4 tsp black pepper
  8. 1 medium plum tomato, diced finely
  9. 1/2 small white onion, diced finely
  10. 2 tbs cilantro, chopped
  11. 1 tbs serrano chile, diced finely


  1. Put tomatillos, 1/4 cup cilantro, ginger, vinegar, honey, salt and pepper in a blender and puree until smooth.
  2. Place mixture in a small bowl and add remaining ingredients.
  3. Add more salt and pepper if necessary.

Cooking time (duration):5

Number of servings (yield): 8

Meal type: salsa

Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.

Food Renegade logoThis post is the first in many (I hope) to post in the Food Renegade Fight Back Friday blog. I’ve always been interested in sustainable food practices, but in the past few months I’ve been taking a more proactive stance in clean eating. Access to a steady supply of wild game and an organic garden where I can grow produce (I use the term “I” loosely…Rick does all of the hunting and gardening in our household. I do the cooking and eating) helps. So does sharing it with others.

BBQ Venison Quesadillas

BBQ venison quesadilla
I remember a time when the only thing my niece and nephew would eat was cheese quesadillas. It was kind of nice, because they are so easy. I remembered that the other night when I needed to come up with a good appetizer, but really didn’t have the energy for thinking of something new. I happened to have all of the ingredients for these, the BBQ venison being left over from the other night. The beauty of quesadillas is that you can really stuff them with anything you want; they’ll be tasty no matter what! Serve these up with a little salsa, quacamole, and sour cream, and it’s like your mouth has taken a vacation to Mexico. Yum.

Recipe: BBQ Venison Quesadillas

Summary: a great wild game appetizer for wild game days


  • 2 cups cooked venison, chopped
  • 1/2 cup barbecue sauce
  • 1 to 2 cups grated Queso Blanco or Monterey jack cheese
  • 1 cup Pico de Gallo
  • 4 flour tortillas
  • 1 egg, beaten cooking oil
  • Sour Cream
  • Guacamole
  • Chunky Picante sauce


  1. Mix the barbecue sauce with the venison and set aside.
  2. Heat about 1 tablespoon of oil in a skillet on medium heat.
    making BBQ quesadillas
  3. Place a tortilla on a cutting board. Top half of the tortilla with BBQ venison, queso blanc, and Pico de Gallo. Fold over the uncovered half of the tortilla.
  4. Brush one side of quesadilla with egg and place egg side down in the pre-heated skillet.
  5. While it’s cooking, brush the top with egg.
  6. Cook until the tortilla starts to brown and crisp, about three minutes. Flip and continue cooking until the other side is done.
  7. Remove from skillet, cut into four pieces, and serve with sour cream, guacamole and Picante sauce.
  8. If you want to make these on the grill, heat the grill to 350, and follow the directions above. These will take 1 to 2 minutes per side on the grill. Cook two at a time in the skillet to save time and then place in the oven on warm to keep warm until serving time.

Cooking time (duration): 20

Number of servings (yield): 8 (2 pieces each)

Meal type: hors d’oerves

Culinary tradition: USA (Southwestern)

Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.

Susan’s Chunky Picante Sauce

If you love store-brought picante sauce with your chips, this salsa recipe is very close. The tomato sauce and tomato paste give the picante sauce that rich tomato flavor. Picante sauce is more “saucy” than Pico de Gallo with much more tomato. This recipe is mild, so just add more jalapeno or habanero sauce if you need more kick!

Susan's chunky picante sauce

Recipe: Susan’s Chunky Picante Sauce

Summary: a rich and thick salsa


  • 1 medium green pepper, chopped
  • 1 medium tomato, diced
  • 1 small onion, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1/4 cup minced fresh cilantro or parsley
  • 1 (14.5 ounce) can diced tomatoes
  • 1/2 cup tomato sauce
  • 1/3 cup tomato paste
  • 3 garlic cloves, minced
  • 1 tablespoon lemon juice
  • 1/4 teaspoon pepper
  • 1/4 tsp chili habanero sauce (for mild salsa)
  • 1/4 tsp salt


  1. In a bowl, combine the first 6 ingredients.
  2. In another bowl, combine the tomato sauce, tomato paste, garlic, lemon juice and pepper and then stir into the vegetable mixture.
  3. Refrigerate for at least one hour before serving.

Quick Notes

This is best made a day in advance so that the flavors can merge together.

Cooking time (duration): 30 minutes

Number of servings (yield): 3 cups

Meal type: snack

Culinary tradition: Mexican

Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.

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