Venison and Chorizo Casserole
by Bill Farmer.
Categories:
Recipes
.
Ingredients
- 300g diced venison
- 75g chorizo, chopped
- 2 large onions, chopped
- 5 cloves garlic, crushed
- 2 red peppers, chopped
- 2 large tomatoes, chopped
- Flour
- Bay leaves
- 2 tsp paprika
- Olive oil
- Red wine
- Stock or stock cube and boiling water
Method
- Add some olive oil to a casserole and put on a low heat
- Toss the venison pieces in flour and brown all over in the casserole
- Add the chorizo, garlic and onions and allow to cook until the onion is turning transparent
- Add the red peppers, bay leaves, paprika and tomatoes, put the lid on and allow to cook until the tomatoes look cooked
- Add the red win and stock, or use a stock cube and top up with boiling water
- Allow to simmer gently for about one and a half hours