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Cuban Elk Picadillo with Cilantro Lime Rice

Alex Krasnec
Elk complements the flavors of this traditional Cuban dish
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Course Main Course
Cuisine Cuban
Servings 4
Calories 593 kcal



  • 1 lb ground venison
  • ½ medium yellow onion finely chopped
  • 2 cloves garlic finely chopped
  • ¼ cup green olives chopped
  • ¼ cup raisins
  • 8 oz tomato sauce or 12 oz processed and crushed tomatoes
  • 1 tsp Goya seasoning or other multipurpose seasoning
  • 2 tsp cumin
  • 1 tsp oregano
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh cilantro

Cilantro Lime Rice

  • cups rice
  • 3 cups water
  • 1 tsp chicken bullion
  • 1 tsp garlic powder
  • 1 tbsp cilantro finely chopped
  • 1 tbsp olive oil



  • In a skillet, sauté the garlic and onion in 1 tbsp olive oil until onion is translucent, remove and set aside.
  • Brown venison and crumble meat in olive oil.
  • Add back in the onion, garlic and rest of ingredients (except a few pieces fresh cilantro), mix thoroughly.
  • Cover skillet, turn to low heat and steam for 5 minutes.

Cilantro Lime Rice

  • Start rice at same time as the picadillo, they will finish at about the same time.
  • In a pot with a tight fitting lid, add olive oil and rice, mix. Under low heat, warm the rice, stirring frequently for 3 minutes.
  • Add water, and rest of ingredients, mix and bring to a low boil.
  • Turn heat to low, cover, simmer for 20 minutes.


  • Place a layer of rice on plate, scoop picadillo onto rice, garnish with cilantro.


Calories: 593kcalCarbohydrates: 69gProtein: 31gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 91mgSodium: 662mgPotassium: 782mgFiber: 3gSugar: 3gVitamin A: 307IUVitamin C: 6mgCalcium: 76mgIron: 6mg
Keyword Elk, Venison
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