Prep Time: 0 hours, 5 minutes
Cook Time: 0 hours, 25 minutes
Ingredients:
- 1 pound of ground venison (preferably without added fat)
- 1 medium onion, chopped
- 2 cloves of garlic, chopped
- 1 cup celery hearts, chopped
- 2 15 oz. cans of diced tomatoes
- 1/2 to 1 cup of sliced green olives with pimentos
- 1-2 cups of zucchini chopped into 1/2" cubes OR same amount of asparagus cut into 1-inch lengths
- Olive Oil
- Salt, pepper, and allspice
Preparation:
In a deep skillet, heat a small amount of olive oil. Medium heat is about right.Add onions, garlic, and celery, and cook until celery and onions are slightly soft.
Add the ground venison, and brown it.
Season with salt, pepper, and a few pinches of allspice.
Add the diced tomatoes (with their juice), the olives, and some of the liquid from the olives. Stir together, cover, and lower heat to simmer. Leave it alone for 5 minutes or so.
About 5 to 10 minutes before serving, stir in zucchini or asparagus and cook to desired doneness (usually 5 to 10 minutes).
Serve over rice with crusty Cuban bread for sopping up the juices.
