Recipe - Venison Pepper Steak

Three fourths cup Chopped onion
1 teaspoon Chopped garlic
2 tablespoon Olive oil
2 pound Venison shoulder or leg,
Ground
2 teaspoon Red chili flakes
1 teaspoon Dried oregano
1 teaspoon Ground cumin
1 teaspoon Ground coriander
One half teaspoon Ground cloves
2 cup Canned whole tomatoes,
Seeded and chopped
2 tablespoon Red wine vinegar
2 tablespoon Raisins
One fourth teaspoon Salt
One fourth teaspoon 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.