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.
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.
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.
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