Lazy Spring Days + Cuban Picadillo with Deer Meat Recipe

Spring is finally here in Arkansas!

The weather has been amazing the last week or so.

I've been trying my best to get all of the many things that need to be done on our little homestead in preparation for spring, while also patiently awaiting the arrival of baby #4. She's due any day now!

So far I've managed to weed the flower beds, plant a ton of irises and daffodils to brighten up our yard, gotten seedlings for the garden and herb garden started, and gone into crazy nesting mode on the housework. 

I still need to work on garden preparations, getting our chicken house ready for chicks, finishing up our flower beds so that they're ready for my culinary herb transplants, and so much more. 

Despite there being so much to do, being 9 months pregnant has definitely slowed me down more than I like. However, it's also been teaching me to take things slow, to enjoy the spring season, and to simply sit back and watch as my other three children play and explore outside in the beautiful sunlight.

I'm not normally one to sit back.

I like to constantly move and work on different projects.

I think that's why I enjoy homesteading so much. There's always something new and interesting to work on, but I don't have to deal with too many people, which is always an added bonus in my book.

But this past winter and spring, I've learned to slow down, spend more time with my children, and focus more on the little things.

Part of my kicking back and waiting on baby journey has involved cooking lots of Cuban comfort food, because it's what my body craves when I'm pregnant.

Growing up, Picadillo was a staple meal.

We often ate it with a side of Pan Cubano (Cuban Bread) and Platanos Maduros (Fried Sweet Plantains).

The plantanos were my favorite as a child, but as I've grown and starting cooking my heritage foods for my own children, I've found myself more drawn to the simplicity and comfort that Picadillo brings.

My Picadillo recipe is a little different than your traditional Cuban dish.

For one, I almost always use ground venison instead of ground beef, simply because that's what's more often stocked in my freezer. My family and I almost always try to eat wild game or local fish that we've gathered vs. store bought meats.

Also, I tend to not put tomatoes in my Picadillo unless it's tomato season. I'm sure my Cuban grandfather, who was a chef, probably rolls in his grave every time I make Picadillo without tomatoes, but I actually enjoy the flavor more sans tomato than I do with them added in.

Aside from those two sacrilegious alterations, I follow a fairly traditional Cuban Picadillo recipe. I do make a very large portion in order to have plenty of leftovers for the 6.5 people I feed. You may want to alter this if you don't need quite as many portions.

Here's what you're going to need:

1 large yellow onion, chopped
2 green bell peppers, chopped
5 cloves garlic, chopped
1 1/2lbs ground venison
2 small potatoes, peeled and cubed
1 cup green olives, cut in halves
1lb white rice
Olive Oil
Salt and Pepper, to taste
2 teaspoons Turmeric
1 1/2 teaspoon Cumin
1 Bay Leaf
3 tablespoon of butter (Kerrygold butter has the best flavor, in my opinion)
1 can of peas, drained

Directions:

1.) Get a pot of water on to boil for the rice. Once it's boiling, add the rice and bay leaf, reduce the heat, cover, and let cook for 20+ minutes until rice is ready. Remove bay leaf (don't forget to put it in your compost pile!) before serving.
2.) Heat butter in a skillet and prep potatoes for frying. Add salt and pepper to taste. More butter may be added.
3.) Add olive oil to a skillet and heat. Saute onions and garlic until translucent. Set aside in a bowl. Add meat and more olive oil to the skillet and brown the meat. Deer meat is usually lean enough that you don't need to drain it, but do so if yours isn't as lean. Add the turmeric and cumin after draining. Add olives, peas, garlic, and onions, and set aside. 
4.) On a plate, layer the food as such: Rice on bottom, potatoes in the middle, and ground venison mixture on top. Best when served with Pan Cubano, Platanos, and coffee. Enjoy!