VENISON PICADILLO
Venison (ground 1#)
Onion 1
Pepper 1 bell red or 6 of the small
Garlic cloves 4
Diced tomatoes 8 - 10 oz.
Tomato paste 1 - 2 tblsp.
Capers 3 tblsp.
Caper juice 2 tblsp.
Vermouth 1/4 cup
Raisins 1/3rd cup
Oregano, cumin, piquant paprika, bay leaf, salt and pepper
Tabasco - shake it your taste heat
Brown meat - reserve/remove - season with spice herbs
Rough chop all veg. and garlic then chop fine to mince - saute until onions are translucent (20 min.)
Add vermouth, deglaze. Add raisins, capers, caper juice, tomato and tomato paste and meat
Add 1/4 cup water
Simmer 20 min
Rough chop all veg. and garlic then chop fine to mince - saute until onions are translucent (20 min.)
Add vermouth, deglaze. Add raisins, capers, caper juice, tomato and tomato paste and meat
Add 1/4 cup water
Simmer 20 min
Grate cheese, chop cilantro qtr. lime
Strain 5 - 7 tbsp. over the mix into a bowl so it's not too damp
Load tortillas add cheese, cilantro and lime and have a go.
Strain 5 - 7 tbsp. over the mix into a bowl so it's not too damp
Load tortillas add cheese, cilantro and lime and have a go.
It was great and wine capers took the edge off of what game there was.
(You can use any ground meat but this was a great way to eat venison)
(You can use any ground meat but this was a great way to eat venison)
