Venison Picadillo – Mexican Ground Meat Classic

A South Texas Favorite Made with Your Deer Harvest

Picadillo is the ultimate weeknight meal – fast, flavorful, and incredibly versatile. Made with ground venison, it becomes a delicious way to use your deer while feeding the whole family. This is comfort food at its finest.

What is Picadillo?

Picadillo is a traditional Mexican dish of seasoned ground meat cooked with tomatoes, onions, and often potatoes. Every family has their own version – some add raisins for sweetness, others add olives for brininess. This recipe is our South Texas take, perfect for venison.

Ingredients

• 2 lbs ground venison
• 4 slices bacon, diced (adds needed fat)
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 jalapeños, seeded and minced
• 2 medium potatoes, diced small
• 1 can (14 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 2 tbsp tomato paste
• 1 cup beef broth
• 2 tsp cumin
• 1 tsp chili powder
• 1 tsp oregano
• 1/2 tsp cinnamon
• Salt and pepper to taste
• Fresh cilantro for serving

Optional Additions:

• 1/2 cup raisins (traditional)
• 1/4 cup sliced green olives
• 1 cup frozen peas (add at end)
• Diced carrots

Instructions

1. Cook the bacon: In a large skillet over medium heat, cook diced bacon until crispy. Remove bacon bits, leaving the fat in the pan.
2. Brown the venison: Increase heat to medium-high. Add ground venison and cook, breaking apart with a wooden spoon, until browned. Do not drain – you need that fat.
3. Add aromatics: Reduce heat to medium. Add onion and cook until softened, about 5 minutes. Add garlic and jalapeños, cook 1 minute more.
4. Add potatoes: Stir in diced potatoes. Cook for 2-3 minutes, stirring occasionally.
5. Season: Add cumin, chili powder, oregano, and cinnamon. Stir to coat everything evenly.
6. Add tomatoes: Pour in diced tomatoes, tomato sauce, tomato paste, and beef broth. Stir well.
7. Simmer: Bring to a boil, then reduce to low. Cover and simmer for 20-25 minutes until potatoes are tender.
8. Optional additions: If using raisins or olives, add in the last 10 minutes. If using peas, stir in and cook 3 minutes.
9. Finish: Return bacon bits to the pan. Taste and adjust salt and pepper. Remove from heat and top with fresh cilantro.

Serving Suggestions

Picadillo is one of the most versatile dishes you can make:

• Tacos: Fill corn tortillas and top with queso fresco
• Tostadas: Pile on crispy tostada shells with crema and lettuce
• Burritos: Roll up with rice and beans
• Empanada filling: Cool and use as stuffing
• Stuffed peppers: Fill poblanos or bell peppers
• Over rice: Simple and satisfying
• In eggs: Fold into a breakfast burrito or serve alongside fried eggs
• Gorditas: Stuff into fresh gorditas

Pro Tips

• The bacon matters: Venison is lean – the bacon fat keeps the dish moist and flavorful.
• Dice potatoes small: Smaller pieces cook faster and distribute better.
• Make ahead: Picadillo tastes better the next day after flavors meld.
• Freeze portions: Freezes beautifully for up to 3 months.

Regional Variations

• Cuban style: Add raisins, olives, and capers
• Tex-Mex style: More cumin, add black beans
• Northern Mexico: Heavier on the chiles, skip the sweet additions

Processing Tip

Ground venison is the workhorse of your deer processing. At Ruiz Custom Meats, we recommend getting at least half of your deer as ground meat – it is the most versatile for everyday cooking. For picadillo and other dishes that benefit from extra moisture, we can mix in pork fat during grinding.

Prep Time: 15 minutes | Cook Time: 35 minutes | Serves: 6-8