Venison Chorizo
Delicious wild game take on a Mexican staple!
Servings: 1 lb
Ingredients
- 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
Instructions
- 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.
- ENJOY!