Venison picadillo

Venison picadillo

Venison picadillo

This Cuban inspired dish is a new way to use your venison and we promise it will become a firm favourite in your house.
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine cuban, Venison
Servings 4


  • 600 g Venison mince
  • 4 tbsp Olive oil
  • 1 large Onion finely chopped
  • 1 large Red pepper deseeded and finely chopped
  • 2 Garlic cloves grated
  • 1/2 tbsp Ground cumin
  • 2 tsp Ground cinnamon
  • 1 tsp Allspice
  • 2 tsp Chipotle chili paste
  • 1 Bay leaf
  • 400g tin Chopped tomatoes
  • 200 ml Beef stock
  • 2 tsp Soft dark brown sugar
  • 75 g Large raisins
  • A small handful of coriander chopped
  • 50 g Green pitted olives chopped
  • Freshly ground black pepper
  • Sea salt flakes

To serve

  • Red jalapenos (from a jar) chopped
  • Toasted almond flakes
  • Coriander leaves chopped
  • Cooked rice


  • Heat 2tbsp of oil in a heavy-bottomed casserole dish.
  • Add half the venison mince, breaking down the meat with a wooden spoon.
  • Season with salt and pepper and brown all over.
  • Scoop the venison out of the dish and transfer to a bowl.
  • Add the other half of the venison to the pan and repeat the steps.
  • Add the remaining 2tbsp of oil to the pan and gently fry the onion and red pepper for about 8-10 minutes (or until the onion is golden).
  • Add the garlic, cumin, cinnamon, allspice and chipotle chili paste.
  • Sauté for a further 2 minutes.
  • Continue stirring and add the browned venison, bay leaf, tomatoes and beef stock.
  • Simmer gently for 30 minutes, adding a little more water if the mixture is too dry.
  • Season to taste and add the sugar, raisins, chopped coriander and olives. Cook for a further 20-25 minutes.
  • Taste before serving and season if needed. The mixture should be nice and thick.
  • Scatter some jalapenos, chopped coriander and toasted almond flakes on top.
  • Serve immediately with cooked rice.