VENISON CHALUPA
Chef William Eick makes a venison chalupa using Cervena Venison from New Zealand. This is a fun upscale version of the Taco Bell Chalupa.
Like and Subscribe!
Follow @chefepic on Instagram and Facebook
Add a comment to ask any questions or recommend any topics for new videos.
#mexicanfood #foodie #chalupa
When thinking of a dish using this beautiful Cervena pasture-raised venison, I was immediately
inspired by Taco Bell. And I did what any chef would do and made a chalupa. First I marinated
the venison in a little orange juice, achiote paste, and then seasoned it with salt and put
it on the grill. Then I rolled out a very simple chalupa dough that had a little bit of duck fat
in it and put it in the fryer so it could puff, but still keep the texture very soft. Being super
lean meat, we added a little bit of oil to the exterior while it was grilling to really kind of
give it that nice charred, almost al pastor type crust. We sliced it on the bias after cooking it
to medium rare. Something this lean really shouldn't be cooked over medium rare, otherwise
it's going to taste like liver. We finished our chalupa with fermented chili aioli for a smooth
hit of acid and spiciness, shaved celery for a little bit of bitterness and crunch,
kumquat slices for sweet acidic bright fruity flavors, cilantro leaves for a little bit of
herbaceousness, and bacon because who doesn't love bacon. This is our achiote venison chalupa,
something you definitely not see at Taco Bell.