Though ground meat, or mince, as it's known in other parts of the world, is the humblest of proteins, it's also the most ubiquitous. Nearly every cuisine offers unlimited mince recipes, and they often form the basis for the most comfortable of comfort foods. For Cubans, that recipe is picadillo—a mishmash hash of ground meat, tomatoes, onions, and garlic, with the sweetness of raisins and the saltiness of olives, plus a host of warm spices, including cinnamon and clove. The act of making it reminds me of my mother's goulash, even if the flavors are far more exotic. This particular recipe takes its lead from Sam Sifton's New York Times version, but I stray here and there. Instead of Spanish chorizo—which is hard to come by in the Nebraska panhandle—I add a heavy sprinkle of smoked paprika and let it bloom before browning the venison (in this case antelope, though any ground red meat will do). I also give it a boozy Caribbean kick by letting the raisins plump up in good dark rum, while the rest of the mix stews for half an hour or so. Should you need to bulk it up, consider adding diced potatoes or even chopped calabacín, otherwise known as zucchini.