Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Ingredients
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1/2 a large onion, chopped fine
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1/2 a large bell pepper, seeded and finely chopped
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1 tablespoon of olive oil for sautéing
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3 cloves of garlic, minced
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1 pound of ground venison (or your protein of choice)
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1/2 a cup of petite diced tomatoes (unseasoned), or two roma tomatoes, peeled, seeded, and diced
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1 teaspoon cumin, ground
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1/8 teaspoon cinnamon
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1 tiny pinch of ground cloves
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1 teaspoon oregano (preferably Mexican instead of Italian)
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1/4 cup green olives, chopped
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1/4 cup raisins
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1/2 teaspoon salt and black pepper (to taste)
Instructions
Before doing anything else, make sure all your vegetables are prepped. Mince the garlic, chop the onion, bell pepper, and olives, and make sure you prepare tomatoes, if you're using fresh tomatoes.Heat the oil in a large frying pan over medium-high heat and then add the onions and bell pepper. Sauté, stirring occasionally, until the onion is softened and turning translucent, about 5 minutes.Stir in the venison (or protein of choice) and garlic and brown the meat for 5-7 minutes, or until fully browned.Add the tomatoes, cumin, cinnamon, cloves, and oregano. Reduce heat to low, cover and simmer for about 15 minutes. Stir occasionally and add additional liquid, if needed, and turn down the heat if it begins to boil.Add olives and raisins and simmer 5 minutes longer. Salt and pepper to taste.Serve hot over white rice and, for a real treat, cook up some tostones, too!
