Recipe: Venison Picadillo

Title: Venison Picadillo
Categories: Meats
Yield: 8 servings

3/4 c Chopped onion 1 ts Ground coriander
1 ts Chopped garlic 1/2 ts Ground cloves
2 tb Olive oil 2 c Canned whole tomatoes,
2 lb Venison shoulder or leg, Seeded and chopped
Ground 2 tb Red wine vinegar
2 ts Red chili flakes 2 tb Raisins
1 ts Dried oregano 1/4 ts Salt
1 ts Ground cumin 1/4 ts 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.