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Picadillo

1 lb Ground venison
1 lb Ground beef or pork
3 tb Flour
6 oz Tomato paste
2 tb Salt Or To Taste
1 tb Black pepper
1 1/2 tb Granulated garlic
2 tb Ground cummin
4 c Water
1 c Chopped Onion
1/2 c Celery
1/2 c Bell pepper
4 c Potatoes, cut into cubes
2 c Frozen corn kernels


Place venison and beef or pork in a large deep pot or Dutch oven over medium heat. Cook until meat is brown; drain any excess fat.


Stir in flour, tomato paste, salt, pepper, garlic and ground cumin to coat meat evenly. Add water and vegetables. Bring liquid to a boil, reduce heat and simmer for about 45 minutes. Serve over rice, it desired.


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