Cuban Style Venison
1/4 cup olive oil
1 large white onion, cut into 1/2-inch cubes
1 tablespoon minced garlic
1 chopped green pepper
1 cup chopped canned tomatoes
1 tablespoon paprika
1 tablespoon dry oregano
1 tablespoon dry cilantro
2 1/2 pounds Venison Back straps, cut into 1-inch cubes
1 cup dry Sherry
4 large peeled potatoes, cut into 1-inch cubes
Salt and white pepper
White rice, as an accompaniment
In a heavy skillet, heat oil and saute onions for 5 minutes. Add garlic, peppers, tomatoes, Carrots and canned corned, spices, and meat and saute for 5 more minutes. Add Sherry and simmer, uncovered, 5 minutes. Add potatoes and enough water to cover meat and potatoes. Let simmer until the potatoes are tender, about 25 minutes. Season with salt and pepper. Can be served with white rice.
Let me know if you tried it.