Authortapasonline
RatingDifficultyBeginner

Venison stew with chorizo - Venison is a very lean and healthy meat and is now widely available. The long, slow cooking makes the meat tender and allows the flavours to meld.
It will keep in the fridge in a sealed container for 2-3 days.
As an alternative, try adding potatoes or wild mushrooms, either with, or without the chorizo.

Yields2 Servings
Prep Time10 minsCook Time2 hrs 10 minsTotal Time2 hrs 20 mins
 300 g Venisondiced
 2 Cooking Chorizo(about 300g) sliced
 1 Large Shallotchopped
 2 Cloves of Garliccrushed and chopped
 1 Small Tin of Chopped Tomatoes200g
 150 ml Red Wine
 150 ml Beef Stock
 1 tbsp Olive Oil
 2 tsp Pimentón Dulce(smoked paprika)
 1 Bayleaf
 1 Large Pinch of Dried Thyme(or 1 small sprig)
 1 Large Pinch of Seasalt
1

Add the red wine to the venison and marinate overnight.

2

In a medium-sized stockpot, add the olive oil and sauté the shallot, garlic and chorizo until the shallot is translucent and the chorizo slightly browned.

3

Add the pimentón, herbs and salt. Stir gently and add the tomato. Stir and simmer for 2 minutes.

4

Add the venison, red wine and stock. Stir and simmer, covered, for 2 hours or until the venison is tender. Stir occasionally and if the dish looks to be drying out, add a little water.

5

Serve with fresh bread to mop up the sauce.

Category, Cooking Method,

Ingredients

 300 g Venisondiced
 2 Cooking Chorizo(about 300g) sliced
 1 Large Shallotchopped
 2 Cloves of Garliccrushed and chopped
 1 Small Tin of Chopped Tomatoes200g
 150 ml Red Wine
 150 ml Beef Stock
 1 tbsp Olive Oil
 2 tsp Pimentón Dulce(smoked paprika)
 1 Bayleaf
 1 Large Pinch of Dried Thyme(or 1 small sprig)
 1 Large Pinch of Seasalt

Directions

1

Add the red wine to the venison and marinate overnight.

2

In a medium-sized stockpot, add the olive oil and sauté the shallot, garlic and chorizo until the shallot is translucent and the chorizo slightly browned.

3

Add the pimentón, herbs and salt. Stir gently and add the tomato. Stir and simmer for 2 minutes.

4

Add the venison, red wine and stock. Stir and simmer, covered, for 2 hours or until the venison is tender. Stir occasionally and if the dish looks to be drying out, add a little water.

5

Serve with fresh bread to mop up the sauce.

Estofado de Venado con Chorizo