Venison Chorizo Mexicano

November 7th, 2010 |

Author: Susan

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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

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