Along the Grapevine


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Mole a la Canadienne – with Cornbread or Venison

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With a new batch of venison to work with, I decided to make a Mexican style mole, a spicy, savoury chocolate sauce usually served with chicken. Once I worked out a version of this which included some of my own local ingredients, I thought it too good not to share with vegetarians too, which is why today I am bringing to Fiesta Friday two dishes, one vegan and one using meat. The mole is not as complex as many of the authentic Mexican recipes out there in that I only used one kind of chili pepper. However, the other spices, dried fruit and chocolate resulted in a delicious addition to the simplest of meals, and it is so easy to prepare that you could make it and figure out how you want to serve it a few days later. Just beware that after a couple of days the heat increases, so if you don’t want it too hot you might want to reduce the amount of peppers you use.

Mole a la Canadienne

Ingredients

5 dried chilis serranos

1 cup hot water

1 dozen dried apricots

2 Tbsp sumac powder

2 cloves

3 allspice berries

1 star anise 1 2-inch cinnamon stick

1 oz. unsweetened chocolate

herbs and roasted hazelnuts for garnish

Method Soak the chilis in hot water for about 15 minutes in a saucepan. Grind the cloves, anise and allspice and add them along with the cinnamon and sumac to the chilis in water and simmer for another 10 minutes. Remove the cinnamon and pour the mixture into a blender. Add the apricots and blend until it forms a smooth paste. Return to the pan and add the grated chocolate. Heat until the chocolate is melted. This will keep several days in the fridge but might need a little extra water when reheated.

To serve it with cornbread, any savoury recipe works for this, but I highly recommend this one from The Breakfast Drama Queen. Not only is it vegan and gluten free, but it is super tasty and nutritious with the addition of squash. Coriander leaves would make a perfect garnish along with the hazelnuts, but I used some sweetened, dried dandelion leaves. DSC01593

For the venison, I used a rump roast. I sliced it so that the marinade would penetrate completely. A simple marinade was all that was needed, as the spices in the mole were sufficient. I apologize for not having pictures of the finished product – not too sure how that happened. Perhaps with the excitement of this birthday dinner I neglected to check the camera had its bit, so I will try to make another and add photo when I am focussed. DSC01592

Venison with Mole

Ingredients

1 1/4 lbs venison

1/2 cup oil

1/4 cup cider vinegar

2 cloves of garlic, crushed

fat for frying salt and pepper to taste

toasted nuts and herbs for garnish

Method

Slice the meat to a thickness of about 1/4 in. Place in a dish and cover with the garlic, oil and vinegar mixture. Allow it to sit several hours in the fridge. When ready to cook, drain and pat the slices dry and season with salt and pepper. Fry on a medium high heat a couple of minutes on each side, or longer if you want them well cooked. Garnish with toasted hazelnuts and herbs.

Serve with the mole and garnish with the nuts and herbs, such as parsley, cilantro or dandelion leaves.