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Pepita-Grilled Venison Chops

Monday, 26 May 2008

Description

Here is a tasty grilled dish featuring native New World game, chiles, and tomatoes, plus pepitas–toasted pumpkin or squash seeds. Garlic is not native to the New World, but is given here as a substitute for wild onions, which the people of Cerén would have known.

Ingredients

At a glance
Cuisine
Latin American
Ingredient
Lamb
Cooking Method
Grill
Heat Level
3
Chile
Cayenne
Meal/Course
Dinner
Main Course
Serves
4
  • 5 tablespoons pepitas

  • 3 cloves garlic

  • 1 tablespoon red chile powder

  • ½ cup tomato paste

  • 1/4 cup vegetable oil

  • 3 tablespoons lemon juice or vinegar

  • 4 thick-cut venison chops, or substitute thick lamb chops

Methods/steps

Puree all the ingredients, except the venison, in a blender. Paint the chops with this mixture and marinate at room temperature for an hour.

Grill the chops over a charcoal and piñon wood fire until done, basting with the remaining marinade.

 

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