Peruvian Baked Venison Papa a la Huancaina

Preparation Time: 96 minutes | Cooking Time: 23 minutes

Peruvian Baked Venison Papa a la Huancaina

Ingredients

  • aji amarillo
    100
  • crackers
    ⚠ Contains: Dairy, Soy
    50
  • evaporated milk
    ⚠ Contains: Meat, Soy
    200
  • garlic
    4
  • olive oil
    60
  • onion
    2
  • potatoes
    4
  • queso fresco
    ⚠ Contains: Meat
    100
  • salt
    10
  • vegetable oil
    120
  • venison loin
    ⚠ Contains: Eggs
    400

Description | Instructions

baked venison papa a la huancaina prepared in the Nikkei tradition marinated in purple corn. A crowd-pleasing favorite.

  1. Step 1
    Gather and prepare all ingredients. Wash vegetables, measure spices, and cut the venison loin into appropriate pieces.
  2. Step 2
    Heat oil in a large pan or pot over medium heat.
  3. Step 3
    Sauté aromatics (onion, garlic, ginger) until fragrant and softened, about 3-4 minutes.
  4. Step 4
    Add the venison loin and cook until browned on all sides and nearly cooked through.
  5. Step 5
    Add the remaining ingredients and seasonings, stirring to combine.
  6. Step 6
    Simmer or cook until all components are tender and the flavors have melded, about 15-20 minutes.
  7. Step 7
    Taste and adjust seasoning with salt and pepper as needed.
  8. Step 8
    Plate the dish and garnish, then serve hot.