Venison Picadillo Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Chopped onion,
1 tsp: Chopped garlic,
2 tbsp: Olive oil,
2 lbs: Venison shoulder or leg,
Ground,
2 tsp: Red chili flakes,
1 tsp: Dried oregano,
1 tsp: Ground cumin,
1 tsp: Ground coriander,
1/2 tsp: Ground cloves,
2 cup: Canned whole tomatoes,
Seeded and chopped,
2 tbsp: Red wine vinegar,
2 tbsp: Raisins,
1/4 tsp: Salt,
1/4 tsp: Black pepper,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
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Meats