Cooking advice

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Venison Picadillo Recipe

	Category	Mexican Recipes
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Ingredients And Procedures

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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