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. And don't worry, just because this version isn't on a sandwich doesn't mean it's not a killer dish....It's got potatoes and rice! You can never go wrong with double starches!
Serves 4 People
FOR THE SMOKY SOY GLAZE
1 tablespoon - Olive Oil
1 Inch - Knob of Fresh Ginger (thin sliced)
3 Large - Garlic Cloves (chopped)
1/4 cup, Plus 2 tablespoons - Dry Red Wine
1/2 cup - Water
1/8 teaspoon - Liquid Smoke
2 tablespoons - Sesame Oil (toasted if you can find)
2 tablespoons - Honey
FOR THE STIR FRIED VENISON
6 Tablespoons - Corn 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 squares)
2 - Yellow or Red Bell Peppers (cut into thin strips)
1 - Large Red Onion (thinly sliced)
16 - Cherry Tomatoes (quartered)
1 - Jalapeno (Seeds removed and chopped)
2 tablespoons - Cilantro (chopped)
FOR THE SAUCE
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 fragrant.
Add the jalapeno, cook for 30 seconds.
Add the wine and reduce to about half.
Add the soy sauce, water, honey ,sesame oil and liquid smoke. Bring to a boil and then remove from the heat. Set aside for later.
FOR THE POTATOES
Peel and cut the potatoes into 1/2 inch cubes.
At a slow boil, cook the potatoes for 5 minutes. Drain and completely dry off with paper towels or a kitchen towel. The potatoes should barely be tender.
Set aside for the stir fry.
FOR THE STIR FRY
Season the venison with salt and pepper.
In a large frying pan, heat 3 tablespoons of corn oil over high heat.
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.
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.
Discard the cooking oil that is in the pan and add the remaining 3 tablespoons of corn oil and heat over medium high heat.
Cooked the bell peppers and onions, cook while stirring for about 2 minutes.
Add the smoky soy sauce, 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.
Service with the rice of your choice and top with fresh cilantro or green onions.