This is the universally favorite way to prepare venison. Venison is quite lean yet very flavorful. It makes a wonderful chili that doesn't have a fatty flavor. The slow cooking, chiles, and seasonings tremove any wild taste the meat might have. It freezes beautifully, so double the recipe and freeze a batch for another evening meal. Substitute elk if you wish.
Mit mit a, an Ethiopian spice mixture, is used to spice up and flavor stews, or w'ets. It is made from the small and hot African chiles that we know as piquins and is sprinkled over raw meat (kitfo), especially lamb.
This marinated spicy salad is rather like the traditional Mexican Christmas Eve Salad and takes advantage of fall vegetables. Substitute celery for the jicama, add oranges or apples, and you have a lower-fat take on a Waldorf salad.
Why wouldn’t the cooks of Cerén have developed sauces to serve over meats and vegetables? After all, there is evidence that curry mixtures were in existence thousands of years ago in what is now India, and we have to assume that Native Americans experimented with all available ingredients. Perhaps this mole sauce was served over stewed duck meat, as ducks were one of the domesticated meat sources of the Cerén villagers.