I never associate Mexican cuisine with game cookery, but in the jungles of the Yucatán Peninsula, the Maya stalked a small, red deer which they cooked with aromatic sauces boldly flavoured with chillies and often thickened with seeds or nuts – moles and pipianes. In modern times, the survival of the little venados in the wild has been increasingly threatened by hunting and loss of habitat, but domestication has enabled this species of venison to keep its place in the traditional cuisine and at the Yucatecan table.
Yucatan - Venison Salpicon Recipe
