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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.