Wild Game Torta with Pickled Onions
Susie Jimenez makes a traditional torta using shredded venison
Servings: 4 people
- 1 lb wild game roast/loin/steaks
- 4 torta buns cut in half
- shredded lettuce, sliced tomato and crema
- 1 yellow onion sliced
- 2 cups apple cider vinegar
- 1 tsp dried oregano
slow cook your wild game roast/loin or steak until nicely shredded
meantime, pickle your onions by combining all ingredients and let sit in bowl for an hour, if possible.
cut your torta buns in half and lightly toast them on a hot grill, or broil in oven.
add toppings of shaved lettuce, tomato and crema
assemble and enjoy!