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Serves 4 Venison INGREDIENTS • 600 g Venison • 5 ml Oil • 5 g Salt • 3 g Pepper PROCEDURE Marinate the venison with oil, salt and pepper.Before serving at the moment, cook it as desired. Mole INGREDIENTS • 5 g Garlic • 15 g Onion • 150 g Tomato • 25 g Green tomato • 4 g Pepper • 4 g Clove • 4 g Cumin • 4 g Thyme • 4 g Oregano • 15 g “Costeño” amarillo pepper • 15 g Guajillo chili • 1 lt Water • 1 lt Chicken Stock • 600 g Pitiona • 100 g Corn dough • 30 g Lard PROCEDURE Grill the garlic, onion, tomato, green tomato and the species; when they are grilled, blend them with the chicken stock. Grill the seeded chili peppers and blend with chicken stock. Blend the corn dough with the chicken stock. When you have every mixture blended separately. Put the three mixtures and lard into a saucepan and marinate. Add cilantro and Pitiona.Finally add a little of chicken stock to get the desired consistency. Vegetables INGREDIENTS • 50 g Chayote • 100 g Cambray potato • 50 g Green beans • 5 g Salt • 3 g Pepper PROCEDURE Poach the vegetables, sautéed with butter and marinate them. Pumpkin Flower INGREDIENTS • 5 pz Pumpkin flower • 100 g Mushroom • 30 g Echalot • 5 g Salt • 3 g Pepper • 30 g Butter PROCEDURE Sautéed the mushroom cut in brunoise with echalot in butter. Marinate and fill the pumpkin flower. Bake before serving. ASSEMBLY Put the chayote on a hand fan way over a pizza dish; next to, venison, potatoes and green beans. Over the meat, set the pumpkin flower and dress it with mole. Chef Alejandro Ruiz