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We’re going to cook venison. And add mole. And as the title says, we’re going to make venison with mole because one ingredient represents Sonora and the other is all about Mexico. Then we are going to take advantage of the convenience of Ready-to-Serve Mole Almendrado. Now I will tell you how to cook venison.
To Make Venison with Mole we will need:
- 1 venison loin
- Salt and pepper
- Canola oil
- 1 package of Doña María Ready-to-Serve Mole Almendrado
- Toasted sesame seeds
- White rice (optional).
There are two ways to do this: with thick fillets or with very thin slices. Either way the key is to cook the venison perfectly because it is a meat that is not forgiving.
First we will start with salt and pepper. Tip: I put salt (a good amount of kosher salt, in fact) and a little pepper, and wrap the meat in the butcher paper that it came in, and keep it in the fridge. I take it out an hour before cooking it and let it sit at room temperature.
Heat the pan (or grill) and wait until it is very hot. Coat in oil and when it begins to smoke, add the piece of meat. Forget about the branding sear in the commercials– a good sear is when the whole piece is caramelized. Cook for no more than 5 minutes per side. Remove and let stand. This will ensure that they are cooked to medium doneness, which is how venison should be cooked.
The decision lies with you: to cut thick pieces and bathe them with Ready-to-Serve Mole Almendrado (remember to heat it a little) or to cut thin slices and serve the mole on the side so that your guests can add as much as they want. If you choose the first idea, add toasted sesame seeds.
There are many more recipes that you can use the mole with if you click here.
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