Venison Picadillo

Ingredients

90 gr onion
3 gr garlic
30 ml olive oil
2 venison shoulder
6 gr chili flakes
2 gr oregano
2 gr cumin
2 gr coriander
300 gr tomatoes
30 ml wine vinegar
22 gr raisins
1 gr salt
1 gr black pepper

Instructions

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.