Go Back

Venison Chorizo

Venison Chorizo is a blend of chile peppers and spices mixed with Venison. The Chorizo is then left in a strainer over a bowl covered with plastic wrap for a couple of days to marinate so the Venison can take in the rich flavors of the chile peppers and spices. It can be cooked immediately or left to marinate for several days. The use of 80/20 Venison makes this Chorizo lean with very little grease. 
Print Recipe

Ingredients

  • 1 pound of 80/20 ground venison
  • 5-6 Quajillo peppers seeds and veins removed
  • 2 Pasilla peppers seeds and veins removed
  • 1 cup of warm water
  • 2 tbsp ground paprika
  • 1 tsp ground Mexican oregano
  • 1/2 tsp ground cumin
  • 1 tbsp kosher salt 1/2 tbsp if using regular salt
  • 1 tsp ground black pepper
  • 2 large garlic cloves or 1 tsp of minced garlic
  • 1/4 cup apple cider vinegar

Instructions

  • In a bowl, soak all the peppers in the warm water for 10-15 minutes. Keep 1/2 cup of this chile water after soaking for later use.
  • Using a blender, add the soaked peppers, the 1/2 cup of reserved chile water, all spices, garlic and the vinegar.
  • Blend all ingredients into a smooth even paste.
  • Add the chile paste to the ground venison and press the chile paste into the ground venison using a flexible spatula or spoon until well blended.
  • You can cook this chorizo at this point or continue to the next steps for a richer more flavorful chorizo.
  • Using a strainer over a bowl, add the uncooked chorizo into the strainer, cover with plastic and refrigerate for a couple of days. This will remove any extra unwanted water/juices from the chorizo.
  • After marinating for a couple of days, you can cook the chorizo or freeze it for later use.

Notes

  • Beef or Pork can also be used in place of the venison
  • For a spicier Chorizo, use 4 Pasilla peppers instead of 2
  • Add a 1/4 tsp of ground cinnamon and/or ground cloves for a sweeter flavor
Servings: 1 pound
Author: Chris Dierschke