Venison Picadillo
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 314.5
- Total Fat: 13.1 g
- Cholesterol: 110.9 mg
- Sodium: 999.1 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 1.5 g
- Protein: 31.3 g
View full nutritional breakdown of Venison Picadillo calories by ingredient
Introduction
A variation on the Cuban classic using lean ground venison in place of the ground beef. (Adapted from "Miami Spice" by Steven Raichlen) A variation on the Cuban classic using lean ground venison in place of the ground beef. (Adapted from "Miami Spice" by Steven Raichlen)Number of Servings: 4
Ingredients
-
1 lb. ground venison
1 tsp. ground cumin
1 tsp. salt
1 tsp. ground black pepper
2 tsp. olive oil
3 cloves garlic, minced
1/2 c. chopped onion
1/4 c. chopped bell pepper
1/4 c. chopped tomato (peeled and seeded)
10 pimiento-stuffed green olives, chopped
1/4 c. raisins (loosely packed)
2 Tbsp. drained capers, plus 1 Tbsp. caper brine
1/2 c. dry white wine
1 Tbsp. tomato paste
Directions
1. Combine the meat, cumin, salt, and pepper in a bowl; mix well with a spoon and let stand for 5 minutes.
2. Heat oil in a nonreactive large frying pan over medium-high heat. Add the garlic, onion, and bell pepper to the pan cooking until soft, but not brown (about 3 minutes). Stir in the tomato and cook for an additional 2 minutes.
3. Add the meat mixture and cook. Stir and break apart until meat appears to be cooked (abotu 2 minutes). Stir in the olives, raisins, and capers and cook for 2 more minutes.
4. Stir in the wine, tomato paste, and caper brine. Reduce the heat. Gently simmer the picadillo for 6 to 8 minutes or until the meat is cooked and most of the liquid has evaporated. The picadillo should be moist, but not soupy.
Serving Size: about 2/3 c.
Number of Servings: 4
Recipe submitted by SparkPeople user KATEHA85.
2. Heat oil in a nonreactive large frying pan over medium-high heat. Add the garlic, onion, and bell pepper to the pan cooking until soft, but not brown (about 3 minutes). Stir in the tomato and cook for an additional 2 minutes.
3. Add the meat mixture and cook. Stir and break apart until meat appears to be cooked (abotu 2 minutes). Stir in the olives, raisins, and capers and cook for 2 more minutes.
4. Stir in the wine, tomato paste, and caper brine. Reduce the heat. Gently simmer the picadillo for 6 to 8 minutes or until the meat is cooked and most of the liquid has evaporated. The picadillo should be moist, but not soupy.
Serving Size: about 2/3 c.
Number of Servings: 4
Recipe submitted by SparkPeople user KATEHA85.