Venison with Green Sauce and Fried Oranges

Name: Venison with Green Sauce and Fried Oranges
Total time: 5400 s
Yield: 1 serving
Cuisine: American
Ingredients: 8 oz green beans; 2 potatoes; 1 large cactus paddle; 150 g venison; 2 oranges; 2 limes; 1/2 lb tomatillos; 1 onion; as needed orange peels,

Roberto carlos Martínez Gabriel @cook_28443745

Group 1002 Gastronomy
Technological University of the Central Valleys of Oaxaca

Roberto carlos Martínez Gabriel @cook_28443745

Group 1002 Gastronomy
Technological University of the Central Valleys of Oaxaca

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Ingredients

1 hr 30 minutes

1 serving

8 ozgreen beans
2potatoes
1large cactus paddle
150 gvenison
2oranges
2limes
1/2 lbtomatillos
1onion
as neededorange peels,

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Steps

1 hr 30 minutes

1

Marinate the venison with citrus, using lime and orange, and let it rest.
2

Boil the potatoes and tomatillos separately until fully cooked.
3

Once the tomatillos are completely cooked, blend them in a blender and set aside.
4

Deep fry the cactus paddle and green beans until crispy.
5

Start frying the venison (note: this takes some time as it should be well-cooked with a slight crust). Use deep frying technique here as well.
6

As a final step before serving, heat the green sauce until it thickens slightly.
7

Finally, plate the dish to your liking or as shown.
8

And that's how the dish looks 👍