Venison Picadillo

Yield: 8 servings

3/4 cup onion

1 tsp garlic

2 tbsp olive oil

2 lbs venison

2 tsp dried red chili pepper

1 tsp dried oregano

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground cloves

2 cup canned whole tomatoes

2 tbsp red wine vinegar

2 tbsp raisins

1/4 tsp salt

1/4 tsp 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.