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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Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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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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To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%

Venison Picadillo recipe - a tasty recipe for you to add to your collection!
sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.

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Venison Picadillo

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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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