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Spicy Venison Sausage Soup

November 30th, 2010 |

Author: Susan

Chorizo is one of my favorite types of venison sausage. And venison chorizo has so many uses! This soup is a very easy recipe to pull together on a cold, rainy night. From start to finish it takes about 1/2 hour. Serve the sausage soup with tortilla chips and, if it’s too spicy, sour cream. If you don’t have any homemade venison chorizo on hand, you can use any chorizo.

Recipe: Chorizo Soup

Summary: a spicy and flavorful Tex-Mex soup.

Ingredients

Â¼ cup corn meal
2 tbs water
6 oz venison chorizo
Â½ pound ground turkey
1 egg
1 tbs oil
2 small onions, chopped
2 to 3 chipotle peppers in adobo sauce, chopped
1 tbs adobo sauce
9 cups venison stock
4 large plum tomatoes, seeded and chopped
Â½ cup fresh cilantro, chopped
1/2 tsp salt juice of
1 lime

Instructions

Mix corn meal and water in a mixing bowl. Add the chorizo, turkey, and egg and mix thoroughly.
Form the meat into tablespoon sized balls.
Spray a skillet lightly with oil and heat to medium. Add meatballs and cook until browned (about 8 minutes), turning occasionally. Set aside.
In a stock pot, heat oil over medium heat. Add the onions and sautÃ© until tender. Add the chipotle peppers (the amount depends on how hot you like your soup). Cook for about 2 minutes.
Add the stock and adobo sauce and bring to a boil.
Reduce heat and add the meatballs. Simmer until the meatballs are cooked through.
Add the tomatoes, cilantro, salt, and lime juice and simmer for a few more minutes. Serve immediately.

Quick Notes

Adjust the amount of chipotle peppers depending on how spicy you like your food and how spicy the chorizo is.

Variations

You may substitute regular pork chorizo for the venison sausage.

Cooking time (duration): 30

Number of servings (yield): 6

Meal type: supper

Culinary tradition: USA (Southwestern)

Microformatting by hRecipe.

Posted in Venison Soups |

Tags: broth, chipotle, deer meat, Mexican, soup, Tex-Mex, venison recipe, venison sausage recipe, venison stock |

1 Comment »

Venison Chorizo Mexicano

November 7th, 2010 |

Author: Susan

Venison meat is wonderful in authentic Mexican chorizo, as spicy sausage used in many dishes. This recipe is very spicy and delicious! Typically chorizo is hung to dry for a few days to eliminate the liquids. I did not do that this time since I planned on freezing the sausage and using it in dishes that require it being browned first. This winter when I can hang the sausages outside, I plan on doing that. I think if you want to eat it as a sausage with bread or rice, you’d want to dry it first.

The ingredients used in venison chorizo

Recipe: Venison Chorizo Mexicano

Summary: a spicy authentic Mexican venison sausage

Ingredients

2 pounds venison meat, stew or grinding
1 pounds Pork fat
2 tablespoons Paprika
4 hot red chilies, seeded and deveined
1/2 teaspoon Cinnamon, ground
1/2 teaspoon Cloves, ground
1/4 teaspoon Coriander, ground
1/4 teaspoon Ginger; grated
1 teaspoon Oregano, dried, crushed
1 teaspoon Cumin, ground
2 teaspoon Salt
6 Garlic cloves; crushed
1/2 cup Vinegar, white
1/2 cup Sherry, dry
1 Sausage casing (optional)

Instructions

Grind the venison and pork, mixing the two meats thoroughly.
Add paprika, peppers cinnamon, cloves, coriander, ginger, oregano, cumin, garlic, salt, vinegar, and sherry and mix well using your hands.
Cover the Chorizo mixture and put in the refrigerator to blend the flavors for 3 to 5 days, stirring well each day.
After the 3 to 5 days, you can stuff the Chorizo into sausage casings, or prep it for the freezer.
To prep for the freezer, discard the liquid that will have risen to the top of the Chorizo container. Use a melon baller to form the Chorizo into small balls. I then bag them in 1 pound bundles in freezer bags and freeze. This makes it easy to pull them out and use in your recipe.

Cooking time (duration): 30

Number of servings (yield): 8

Culinary tradition: Mexican

Microformatting by hRecipe.

Posted in Venison Sausages |

Tags: deer meat, Ground Venison, Mexican, stew meat, venison recipe, venison sausage recipe |

2 Comments »

Homemade Venison Bratwurst Recipe

August 30th, 2010 |

Author: Susan

When my father was in the Army, my parents were stationed in Germany, and one of the things they brought home with them was a lifelong love of brats. Every time my mom made brats, we’d relive their stories of Oktoberfest and other beer-drinking adventures they had. I loved brat night. Rick also returned from his years in Germany with a love of brats (and good beer). I see a trend. I think I need to go to Germany try them myself.

Alas, Germany is not in the cards right now. So I just have to make my own. Having an expert brat-eater in the house helped in figuring out the right recipe for these venison bratwursts. You may need to adjust the ratio of pork fat to venison meat depending on your taste. I like mine a little leaner, but they sure look better when there is more pork fat in them.

These venison brats are great broiled or grilled, and of course served with sauerkraut! And they freeze well. We always have a stash in the freezer for quick dinners.

Recipe: Venison Bratwurst

Ingredients

2 lbs Pork bellies/fat
3 lbs Venison meat
1 tbs Salt
1 tbs Pepper
2 tsp Nutmeg
2 tsp Mace
1 cup whole milk
1 egg, beaten
1 clove garlic, minced

Instructions

Run venison through meat grinder, and then run meat through grinder adding pork fat into it. Noteâ€”itâ€™s easier to grind the meat and fat if it is slightly frozen.
Mix the dry spices together in a small bowl and set aside.
Mix the milk, egg, and garlic together in a small bowl.
Using your hands, mix the milk and spices into the meat, making sure everything is mixed thoroughly. (Your hands will freeze, but itâ€™s a small price to pay.)
Once the spices are mixed in, stuff into medium to large-sized natural sausage casings using the 1/8 inch plate and tie off.
Grill, broil, or boil and serve with rye rolls and sauerkraut.