This recipe was adapted by a Peruvian friend from a traditional recipe. Enjoy! And yes, there are white-tailed deer in Peru!
Peruvian Sautéed Venison Tenderloin (Lomo Saltado de Venado)
1 1/2 lb. venison tenderloin or back-strap, sliced into thin strips
2-3 red onions, peeled and cut in eight pieces or thinner
4 tomatoes cut in eight pieces
2 tbsp. chopped parsley
1 tbsp. balsamic vinegar
2 tbsp. soy sauce
3 tbsp. canola oil
1 tbsp. fresh lime juice
Salt and pepper to taste
Heat 1 tablespoon of canola oil in a large skillet over high heat. Add venison and quickly sauté until venison is seared and browned on all sides. Remove pan from heat and transfer venison to a plate. Save covered.
Return pan to medium-high heat and add the rest of canola oil. Add onions and sauté until edges are softened, about 2-5 minutes.
Add tomatoes, parsley, salt, pepper, soy sauce and vinegar. Sauté until tomatoes have softened, about 2 minutes. Add venison and lime juice, and toss gently.
Serve with rice and oven-baked French fries.