Title: Venison picadillo
 Categories: Meats
      Yield: 8 Servings
 
    3/4 c  Chopped onion
      1 ts Chopped garlic
      2 tb Olive oil
      2 lb Venison shoulder or leg,
           Ground
      2 ts Red chili flakes
      1 ts Dried oregano
      1 ts Ground cumin
      1 ts Ground coriander
    1/2 ts Ground cloves
      2 c  Canned whole tomatoes,
           Seeded and chopped
      2 tb Red wine vinegar
      2 tb Raisins
    1/4 ts Salt
    1/4 ts Black pepper
 
  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.