Mule Deer Picadillo
Growing up in Houston, Texas, I was exposed to an abundant food scene fueled by the city’s diverse population. From African oxtail stew to VietCajun crawfish and noodles, I developed an adventurous palate early on, and it’s served me well in my journey as an amateur wild game chef. The biggest culinary influence of my childhood, however, was the food prepared by my stepfather’s side, a family of Cuban immigrants that fed me a rotating menu of homemade Latin American standards: ropa vieja, arroz con pollo, papas rellenas, yuca con mojo, and much, much more.
Picadillo, a simple ground meat dish that derives from the Spanish word picar, meaning “to mince,” is the strongest example of Cuban comfort food I can imagine. It’s easy to make, unctuous, salty, filling, and it makes great use of ground meat from any wild game. Many versions contain a mixture of olives and raisins (and occasionally potatoes), but my family’s rendition keeps it simple with just chopped green olives. Feel free to use this recipe as a base from which to expand and riff on your own take. The only rule is that it must be served with rice, shared with family, and finished with a strong café cubano. Enjoy!
Ingredients:
1 lb ground venison
½ white onion, chopped
3 cloves garlic, chopped
1 cup green olives, pitted and chopped
½ cup olive brine
1 8 oz can tomato sauce
1 teaspoon cumin
½ teaspoon oregano
½ teaspoon onion powder
2 tablespoons olive oil
Instructions:
Generously cover the bottom of a large pot (I use an enameled Dutch oven) with oil and bring to medium/high heat. Begin browning meat.
Once the meat is browned, add onion, olives, garlic, and spices, reserving the brine and tomato sauce. Cook for about five minutes, until onions are translucent, then add remaining ingredients.
Simmer on low for one hour, adding more olive brine if the meat begins to stick to the pan. It should have the texture of a sloppy joe mixture.
Serve with white rice and enjoy!
Micah Fields
Micah lives in Helena and is the Stewardship Leader for the Montana BHA Chapter.
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Micah lives in Helena and is the Stewardship Leader for the Montana BHA Chapter.
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