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two day venizon and chorizo stew recipe

Two-Day Venison and Chorizo Stew

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  • Author: Jess Lacey
  • Yield: 4-6 1x



Day One

  • 1.5kg diced venison
  • 1 tablespoon of flour
  • 1 onion, quartered
  • 1 carrot, chopped
  • 3 cloves of garlic, chopped
  • 4 cloves
  • 5 black pepercorns
  • 1 bottle of red wine
  • A few sprigs of thyme
  • Olive oil

Day Two

  • 1 carrot, finely diced
  • 1 onion, finely diced
  • 120g chorizo, cut into 1cm rounds
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • 1 teaspoon fennel seeds
  • 2 tablespoons tomato puree
  • Olive oil


Day One

  1. Heat the olive oil in a large saucepan over medium heat.
  2. Flour and season the venison.
  3. Brown the venison and remove from the pan.
  4. Add the carrot and onion and cook over a gentle heat for 10 minutes to soften.
  5. Add the garlic, herbs and spices, and cook for two more minutes.
  6. Add the venison back in
  7. Pour in the wine and then top up with water to make sure it is submerged and bring to the boil.
  8. Lower to a gentle heat and simmer for 2 hours.
  9. Season
  10. Strain the sauce and venison into a container, leave to cool and refrigerate overnight.

Day Two

  1. The next day, heat up a large pan with some olive oil.
  2. Saute the finely chopped onion and carrot until soft 7-10 minutes.
  3. Add the chorizo andfry for 5 minutes.
  4. Add the flour, and cook for 2 minutes.
  5. Add the paprika, fennel seeds and tomato puree and cook for a minute
  6. Add the venison and its sauce and cook for 15-25 minutes until the sauce is reduced and the meat is meltingly soft.
  7. Season and serve.
  • Category: Main
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