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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| J. K. Galbraith |
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
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This Recipe for Venison Picadillo is one of thousands in the Recipes-to-go Meat Cookbook.
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In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind. |
| a nation taste-blind. M.F.K. Fisher |
This is a recipe for Venison Picadillo from the recipe cookbook of Recipes-to-go (Meat)
Food Tip |
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To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
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Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
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Welcome to the Church of the Holy Cabbage. Lettuce pray. |
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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
Venison Picadillo Recipe brought to you by Recipes To-Go