Venado en Sikil P'aak

Cut the deer meat into 3-4 cm cubes. Season the deer meat generously with salt.

In a dry comal or heavy-bottomed pan over medium heat, toast the pumpkin seeds until they puff slightly and turn golden brown, being careful not to burn them. Remove the pumpkin seeds and set aside to cool.

On the same comal, roast the Roma tomatoes, habanero chile, garlic cloves (unpeeled), and white onion (quartered) until softened and slightly charred. Peel the roasted garlic cloves and remove the stem from the roasted habanero chile.