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VENISON LOMO SALTADO

Updated: Mar 30


Venison Recipe
Venison Lomo Saltado

This is probably one of my favorite Peruvian dishes to make. Not only is it tasty, but it also highlights a little of Peru's Chinese culinary influence. In the late 1800's Chinese workers arrived in Peru and worked the guano and sugarcane plantations. Peruvian and Chinese cuisine then melded together creating one of the original "fusion style" eateries known as Chifas.


During my professional chef years, this dish sold like hot cakes from my food truck in sandwich form, but here I try and keep it as classic as possible with only a few tweaks.


Cooks Notes:

  • To make things easier you can skip the diced potatoes and use crispy potato chips for a different texture. This makes a great substitute especially for sandwiches.




Serves 4 People



INGREDIENTS


FOR THE SOY GLAZE

1 tablespoon minced ginger

6 garlic cloves minced

1/2 teaspoon Thai chili flakes

1/2 cup soy sauce

1/2 cup water or sodium free stock

1/4 cup xiao xing wine

2 tablespoons toasted sesame seed oil

2 tablespoons coconut sugar (white works too)


FOR THE STIR FRIED VENISON

6 Tablespoons - Olive Oil (divided)

2 Pounds - Venison Loin or Sirloin (cut into thin Strips)

Salt and Pepper

4 - Russet Potatoes (Peeled and cut into 1/2 inch dice)

2 - Yellow or Red Bell Peppers (cut into thin strips)

1 - Large Red Onion (thinly sliced)

1 cup- diced Tomatoes

2 tablespoons - Cilantro (chopped)



DIRECTIONS


FOR THE SAUCE

  1. In a small saucepan over medium heat, add the olive oil and cook the garlic and ginger for about two minutes, until its translucent and tender.

  2. Add the wine and reduce to about half.

  3. Add the soy sauce, water, sugar and sesame oil. Bring to a boil and then remove from the heat. Set aside for later.


FOR THE POTATOES

  1. Peel and cut the potatoes into 1/2 inch cubes.

  2. At a slow simmer, cook the potatoes for 5 minutes. Drain and completely dry off with paper towels or a kitchen towel. The potatoes should barely be tender.

  3. Set aside for the stir fry.


FOR THE STIR FRY

  1. Season the venison with salt and pepper.

  2. In a large frying pan, heat 3 tablespoons of oil over high heat.

  3. Brown with meat quickly, 2-3 minutes at most. Cook in batches if you don't have a large enough pan. Remove the meat and set aside.

  4. Add the par-boiled and dried potatoes to the pan and cook while stirring for around 3 minutes. Check to see if one of the cubes is cooked thoroughly. If it's still a little hard, cook for another minute or 2 adding more cooking oil if needed. Remove and set the potatoes to the side.

  5. Discard the cooking oil that is in the pan and add the remaining 3 tablespoons of oil and heat over medium high heat.

  6. Cook the bell peppers and onions, cook while stirring for about 2 minutes.

  7. Add the soy glaze, potatoes, tomatoes and venison to the pan and stir until everything is mixed and coated with the sauce. About 30 seconds and remove from the heat.

  8. Servie with the rice of your choice and top with fresh cilantro or green onions.

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Meet Larry White

Chef Larry White

Hey folks, I'm Larry. The recipes you'll find here are inspired by my years as a chef, travels as a hunter, and being a father. I cook from these experiences, so my food ranges anywhere from fun and creative to traditional and to what somewhat family style comfort food.     

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