Ingredients
- 2 venison shoulder
- 300 gr tomatoes (canned whole)
- 90 gr onion (chopped)
- 30 ml wine vinegar (red)
- 30 ml olive oil
- 22 gr raisins
- 6 gr chili flakes (red)
- 3 gr garlic (chopped)
- 2 gr oregano (dried)
- 2 gr cumin (ground)
- 2 gr coriander (ground)
- 1 gr salt
- 1 gr 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.
