Venison Picadillo Recipe

Picadillo, which translates to “minced,” is a traditional dish served in many Latin American countries. Think of it as suped-up Sloppy Joe meat with robust flavors, served over rice. My version of picadillo, based on the Cuban preparation, uses ground venison instead of ground beef. Any ground game meat can be substituted for this dish.

This fragrant stew has pleasant flavors that will surprise you if don’t regularly eat traditional Latin American dishes. The acidity of the tomato and white wine complements the tart bite of green olives, and the whole dish is balanced out by cumin and oregano.

Serving size


Time to make

25 minutes


1 lb. ground venison
1 tbsp. oil
1/2 medium yellow onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 tsp. salt
1 tsp. black pepper
1 tsp. ground cumin
1 tsp. dried oregano
2 bay leaves
1/2 cup pitted green olives, sliced
15 oz. can of tomato sauce
1/2 cup white wine
3-4 cups cooked white rice
Serve with avocado and cilantro

Also works with

Any ground meat

Special equipment

Cast iron pan


  1. Bring a large cast iron skillet to medium-high heat. Add the oil and stir in the onion, garlic, and bell pepper. Cook for approximately 2-3 minutes or until the onion becomes translucent.
  2. Stir in the ground meat and olives. Break up the meat into small chunks. Season with the salt, black pepper, ground cumin, dried oregano, and bay leaves.
  3. Incorporate the tomato sauce and white wine. Bring the mixture to a simmer and reduce the heat to low. Stir often and let simmer for 15-20 minutes.
  4. Serve the picadillo over cooked white rice with a side of avocado and minced cilantro.