Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  onion
  1           teaspoon  garlic
  2        tablespoons  olive oil
  2             pounds  venison shoulder
  2          teaspoons  dried red chili pepper
  1           teaspoon  dried oregano
  1           teaspoon  ground cumin
  1           teaspoon  ground coriander
     1/2      teaspoon  ground cloves
  2               cups  canned whole tomatoes
  2        tablespoons  red wine vinegar
  2        tablespoons  raisins
     1/4      teaspoon  salt
     1/4      teaspoon  black pepper

Preparation:

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.

Nutritional Information:

46 Calories (kcal); 4g Total Fat; (65% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 68mg Sodium