Venison Picadillo
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
onions
chopped |
|
| 1 | teaspoon |
garlic
chopped |
|
| 2 | tablespoons | olive oil |
|
| 2 | pounds |
venison
shoulder or leg, ground |
|
| 2 | teaspoons | red pepper flakes |
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
coriander
ground |
|
| ½ | teaspoon |
cloves
ground |
|
| 2 | cups |
tomatoes, canned
whole, seeded, chopped |
|
| 2 | tablespoons | red wine vinegar |
|
| 2 | tablespoons | raisins, seedless |
|
| ¼ | teaspoon | salt |
|
| ¼ | teaspoon | black pepper |
|
Trans-fat Free, Low Carb
Directions
In a large pan, sauté 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.
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