Venison Picadillo Recipe




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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Try basting or searing beef with stock or broth instead of oil.


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


Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.




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Venison Picadillo

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Author Unknown






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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