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VENISON PICADILLO

Category:    Game
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.
 

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