CHEF JEFF — ONE BYTE AT A TIME: Mexican HashGive your venison a south-of-the-border twist in this old favorite.
By: Herald Staff Report,
Give your venison a south-of-the-border twist in this old favorite.
1 pound venison
1 medium onion (chopped)
1 clove garlic (chopped)
2 medium tomatoes (chopped) about 2 cups
1 cup chopped green pepper
¼ cup raisins
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
¼ cup sliced pimento stuffed olives
3 cups cooked rice
Cook venison, onion and garlic until venison is lightly browned. Drain if needed. Add tomatoes, peppers, raisins, salt, cinnamon and cloves and cook for 10 minutes. Add olives and serve.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.