I love chorizo and this venison chorizo tastes like the real deal!
Going to the store and buying a big tube of orange-y meat is always a fun time. I’ve tried a couple of different ways to make it. I’ve added spices to venison and pork fat and ground it all together to make the chorizo, but I found this way worked a lot better.
Basically, you take some peppers and spices and blend them up together. Then you marinate some ground venison, mixed with pork fat, in the pepper mixture overnight. It’s easy and tastes delicious!
I use this in my smoked queso recipe and OMGoodness it was amazing! But you can do whatever you want with it. One of my favorite ways to use chorizo is to cook it with eggs and make delicious breakfast tacos!
Let me know in the comments how it goes and ENJOY!
- 6 dried Guajillo/Cascavel peppers seeds and veins removed
- 2 dried Pasilla peppers seeds and veins removed
- 1 C warm water
- 2 T ground paprika
- 1 tsp ground Mexican oregano
- ½ tsp ground cumin
- 1 T Kosher salt
- 1 tsp ground black pepper
- 2 garlic cloves
- ¼ C white vinegar
- 1 lb ground venison I used a 80/20 venison to pork fat mix
- In a medium bowl, soak guajillo & pasilla chiles in hot water for about 10 minutes or until they become soft. Reserve 1/2 cup of this water.
- In a blender, add the peppers and the 1/2 cup of pepper water, spices, garlic & white vinegar.
- Blend well until it forms a paste consistency.
- Add the chili paste to the ground venison and mix everything well.
- Place the venison chorizo over a strainer, then place the strainer over a bowl. Cover with plastic wrap and place in refrigerator. This allows extra juice to be removed.
- Refrigerated the meat mixture overnight or up to 2 days so the chorizo can marinate. The longer it goes the stronger the flavor.
- Once the chorizo has finished marinating, throw it in a pan and cook until thoroughly done.