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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.
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