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Venison Picadillo

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Ingredients

Amount Measure Ingredient Features
¾ cup onions
chopped
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1 teaspoon garlic
chopped
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2 tablespoons olive oil Camera
2 pounds venison
shoulder or leg, ground
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2 teaspoons red pepper flakes Camera
1 teaspoon oregano
dried
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1 teaspoon cumin
ground
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1 teaspoon coriander
ground
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½ teaspoon cloves
ground
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2 cups tomatoes, canned
whole, seeded, chopped
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2 tablespoons red wine vinegar Camera
2 tablespoons raisins, seedless Camera
¼ teaspoon salt Camera
¼ teaspoon black pepper Camera
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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 199g (7.0 oz)
Amount per Serving
Calories 182 32% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 162mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 51g
Vitamin A 4% Vitamin C 12%
Calcium 4% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

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