Venison picadillo

Yield: 8 servings

Measure Ingredient
¾ cup Chopped onion
1 teaspoon Chopped garlic
2 tablespoons Olive oil
2 pounds Venison shoulder or leg,
\N \N 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,
\N \N 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.

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