Venison 'fridge chorizo' mix
Servings:
We love a bit of chorizo here at Scottish Venison – in fact it’s a favourite, the way the smoky paprika combines with the flavoursome depth of the wild venison works so well in so many places, the lift that’s provided by a little chilli and the “almost citrus” zing of the fennel seed combine with the garlicy saltiness to make things, well, somehow more deniably more-ish that it’s hard to resist.
Ingredients
- 500 g minced venison
- 50 g olive oil
- a good splosh of red wine
- 1 tsp fennel seeds, toasted and lightly crushed
- 10 g salt
- a good pinch of chilli flakes
- 2 cloves of garlic, finely chopped or grated
- 30 g smoked paprika, more if you like
- a little extra olive oil
Instructions
- All you have to do here is mix everything together in a mixing bowl – do this thoroughly to make sure everything is really well mixed –it’s important to make sure the salt and spices are evenly distributed so the meat cures effectively.
- Place all the well mixed “chorizo” into a clean tub or dish, drizzle a little extra oil on the top, and then pop the lid on. The mix needs an hour in the fridge to be ready to use and keeps really well for up to 5 days – for longer storage we recommend freezing for later use.
Recipe Notes
This is one to make in a big batch – even if you freeze some in tubs to use later, it’s so quick and simple to throw together, and so rewarding to use, that you will want to make sure you have some more or less on hand more or less all the time.
We love a bit of chorizo here at Scottish Venison – in fact it’s a favourite, the way the smoky paprika combines with the flavoursome depth of the wild venison works so well in so many places, the lift that’s provided by a little chilli and the “almost citrus” zing of the fennel seed combine with the garlicy saltiness to make things, well, somehow more deniably more-ish that it’s hard to resist.
Ingredients
- 500 g minced venison
- 50 g olive oil
- a good splosh of red wine
- 1 tsp fennel seeds, toasted and lightly crushed
- 10 g salt
- a good pinch of chilli flakes
- 2 cloves of garlic, finely chopped or grated
- 30 g smoked paprika, more if you like
- a little extra olive oil
Instructions
- All you have to do here is mix everything together in a mixing bowl – do this thoroughly to make sure everything is really well mixed –it’s important to make sure the salt and spices are evenly distributed so the meat cures effectively.
- Place all the well mixed “chorizo” into a clean tub or dish, drizzle a little extra oil on the top, and then pop the lid on. The mix needs an hour in the fridge to be ready to use and keeps really well for up to 5 days – for longer storage we recommend freezing for later use.
Recipe Notes
This is one to make in a big batch – even if you freeze some in tubs to use later, it’s so quick and simple to throw together, and so rewarding to use, that you will want to make sure you have some more or less on hand more or less all the time.
