Ingredients

The following ingredients have 6 Servings
  • 2 pounds venison ((see headnotes))
  • Salt
  • 4 bay leaves
  • 2 cloves garlic, (smashed)
  • 1 tablespoon allspice berries, (cracked)
  • 1/2 onion, (sliced )
  • 6 ribs romaine lettuce, (chopped)
  • 3 radishes, (diced)
  • 1 to 4 serrano chiles, (diced)
  • 1/2 cup chopped cilantro
  • 1 teaspoon Mexican oregano ((optional))
  • 1 cucumber, (peeled and diced)
  • 4 limes, (juiced)
  • 1/4 cup olive oil

Instruction

  • Put all the venison ingredients in a large pot and cover with water by about 2 inches. Bring to a simmer. Taste the water, and add more salt if needed. Simmer, covered, until the meat can be easily shredded, about 2 to 4 hours.
  • Fish the meat out of the pot and let it cool a bit. Shred finely with two forks or your fingers. This can be done up to 3 days before you make the salad.
  • To make the salad, chop all the vegetables, toss with the shredded meat, and then dress with salt, olive oil and the lime juice. Serve cool.