Hugh’s Venison Chorizo

Hugh’s Venison Chorizo

Hugh Chalmers used to make this with deer he culled on Carrifran – perfect for members of the Carrifran Wildwood steering group which you came to as a (very) junior member.

  • Venison
  • Plain flour (a couple of tablespoons, just so the meat is lightly coated)
  • Salt & pepper
  • Paprika
  • Sunflower oil
  • Onions (& garlic if you like)
  • Mushrooms
  • Red wine
  • Chorizo
  • Tin chopped tomatoes or some passata
  • A few chopped prunes (my addition, for depth and sweetness)

Then soften the onions in the frying pan and then add the mushrooms. Then take out the onions and put them into a oven-proof pot.

Do the same with the mushrooms – or you if they are button mushrooms you can put them in the pot without frying.

Cut the venison into pieces, roll them in a little flour  with salt, pepper and a little paprika, then flash-fry in the oil and add to pot. It’s best to do the meat last as the pan will get gummed up with the flour.

The chorizo works best in small chunks and not fried so that the flavour stays in the pieces rather than all going into the sauce.

Dump everything in the oven pot and put in the oven at a low temperature – about 160 C (fan) – for at least an hour – 2 would be better. Add a little lemon juice at the end if you like (says Martin).

I have sometimes made this with carrot instead of onion. Good with rice and a green vegetable.

 


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