venison picadillo

Categories: Game
Yield: 8 servings

Measure	Ingredient
¾ cup	Chopped onion
1 teaspoon	Chopped garlic
2 tablespoons	Olive oil
2 pounds	Venison shoulder or leg,
	Ground
2 teaspoons	Red chili flakes
1 teaspoon	Dried oregano
1 teaspoon	Ground cumin
1 teaspoon	Ground coriander
½ teaspoon	Ground cloves
2 cups	Canned whole tomatoes,
	Seeded and chopped
2 tablespoons	Red wine vinegar
2 tablespoons	Raisins
¼ teaspoon	Salt
¼ teaspoon	Black pepper

In a large pan,saute onion and garlic in the oil until onion is golden.Add ground venison,chili flakes,oregano,cumin,coriander and cloves.Cook,stirring occasionally,until venison is pink in color. Mix in tomatoes,vinegar,raisins,salt and pepper.Cook over low flame until liquid is reduced by half.Adjust seasonings and serve with tortillas and fresh salsa.Makes 6 to 8 servings.