Venison recipes

Venison Picadillo

Course : Venison
Serves: 8

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

Ingredients:

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 / 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.

Nutritional Information:

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

Venison Picadillo

Ingredients:

Preparation / Directions:

Nutritional Information:

More Venison Recipes