Tacos with pulled venison and pico de gallo

Ingredients

Pulled venison

• Venison (shoulder, neck or leg) – 1.7 kg
• Cinnamon sticks – 2
• Black cardamom – 2 pods
• Garlic powder – 4 g
• Whole coriander seeds – 10 g
• Caraway – 10 g
• Dried ancho chili (or another mild chili) – 10 g
• Lime leaves (fresh or dried) – 2 g
• Salt – 17 g
• Game or chicken stock (for braising) – about 1 l

Roasted pepper salsa

• Kapia peppers (or red bell peppers) – 800 g
• Garlic – ½ head
• Mild chilies – 3
• Tomatoes – 80 g
• Juice of 1 lime

Kiwi pico de gallo

• Vine tomatoes – 600 g
• Red onion – 180 g
• Kiwi (softer pieces) – 120 g
• Cilantro leaves – 24 g
• Lemon juice – 2.5 tbsp

Sides and serving

• Jasmine rice – 800 g
• Butter or oil – 10 g + salt, herbs to taste
• Cheddar (grated) – 320 g
• Corn tortillas (large; or 20 small ones) – 10

Method

Preparing the meat

1. Dry-toast the spices (cinnamon, cardamom, chili, caraway, coriander, garlic powder), in that order, in a pan until fragrant.
2. Cut the meat into large pieces, salt it and sear it hard on all sides.
3. Move it to a baking dish, add the spices and pour in enough stock to almost cover it.
4. Cover and roast at 90–110 °C for at least 6 hours, until the meat falls apart. Once done, pull it apart with a fork.

Roasted pepper salsa

1. Roast or grill the peppers, garlic and chilies until charred.
2. Briefly blanch the tomatoes and peel them.
3. Blend everything with the lime juice into a smooth sauce. You can strain it if you like.

Pico de gallo

1. Cut the tomatoes, kiwi and onion into small dice.
2. Mix with chopped cilantro and lemon juice. Season as needed.

Rice

1. Sauté onion, garlic and herbs in oil.
2. Add the rice, toast it briefly, then add the braising liquid from the meat a little at a time, as you would for risotto. Cook over low heat until tender.

Serving

Dip each tortilla in the roasting juices, layer on the pulled meat and cheddar, and add a little salsa and pico de gallo on the side. Serve with a portion of herbed rice, lime and fresh herbs.

Key ingredients

Jasmine rice

Slightly sticky aromatic rice; naturally thickens soups.

Garlic

Antibacterial and antiviral; supports immunity and the circulatory system.

Tomatoes (peeled / passata)

Lycopene (an antioxidant), the umami base of sauces.

Onion

Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.

Red bell pepper

High in vitamin C and antioxidants; sweet once roasted.

Cumin

Supports digestion and eases bloating; a source of iron.

Coriander seeds

Soothes digestion and gently cools the heat of spices.

Cinnamon

Stabilises blood sugar, warms, adds aromatic sweetness without sugar.

Chilli / hot pepper

Capsaicin — boosts circulation and metabolism; in small amounts supports digestion.

Butter

Milk fat; carries flavour and rounds things off.

Venison (red deer)

Lean game rich in iron and protein.

Corn

Sweetness and fibre; corn tortillas are gluten-free.

Why it’s good for the body

• Venison is lean and rich in iron and protein; slow roasting releases as many digestible nutrients as possible.
• Ancho chili and the spices support digestion and have anti-inflammatory effects.
• Kiwi and lime bring vitamin C and digestive enzymes.
• Jasmine rice is an easily digestible, aromatic side.

Traditional and functional notes on the ingredients — not medical claims.

Notes

• You can gently warm the tortillas in a dry pan or on the grill.
• The salsa can be made a day ahead — its flavor will deepen.
• Also works well as a catering dish in sealable boxes.