This recipe is by Lois Ellen Frank, from her book Foods of the Southwest Indian Nations (Ten Speed Press, 2002). Both the venison and the juniper berries are available from mail-order sources. Of course, grape juice or wine would not have been available to the Maya, but Lois has adapted this recipe for the modern kitchen.
This salad is filling and light all at the same time. We've kept the calories low and satisfaction level high by including some of our favorite ingredients, including potatoes, mustard, and chipotle chiles.