Venison Picadillo Recipe

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Venison Picadillo Ingredients

3/4 cup chopped onion
1 tsp chopped garlic
2 tbsp olive oil
2 lb venison shoulder or leg,
1 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,
1 seeded and chopped
2 tbsp red wine vinegar
2 tbsp raisins
1/4 tsp salt
1/4 tsp black pepper

A Recipe for
Venison Picadillo

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This Venison Picadillo recipe is one of many in our Meat Category.

Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

This Recipe for Venison Picadillo is one of thousands in the Recipes-to-go Meat Cookbook.

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Venison Picadillo Recipe
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This is a recipe for Venison Picadillo from the recipe cookbook of Recipes-to-go (Meat)

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Venison Picadillo

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

Venison Picadillo 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.

Serves: 8

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Venison Picadillo Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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