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Had some extra venison and wanted to make something easy so I put together some Chorizo.

I mixed 6 lbs of venison with 4 lbs of boston butt. Ground through a 3/16 plate.

Mixed these spices into it then reground and stuffed.

4 Tbs of kosher salt
1 cup white vinegar
5 TBS of spanish smoked paprika
3 TBS cayenne pepper
3 TBS o chopped garlic
1 TBS Thyme
2 tsp crushed black pepper
1 cup water

I let it hang 2 days in the cooler to dry.

Here is the outcome.



And here was my breakfast. Scrambled eggs and chorizo. Pretty good I thought.

That's a nice recipe for the lucky people that have a ready supply of cheap/free venison.

Regrettably, it'd be very costly for me to make.

Phil

Edit: Sorry, I've just read this and it doesn't sound as I intended it to. I've accidentally made it sound as if I resent you making it. Please believe me when I say I don't mean it that way.

We made a venison and wild boar chorizo back at the start of the year. Used the reverse ratio of meats - ie 3:2 boar to venison, plus about a third of total meat weight in diced cured GOS back fat from freezer.
Used fennel seed in place of thyme (I love fennel seed in just about everything), Hungarian smoked paprika and hot paprika and a couple of litres of cheap Rioja.
No pics I'm afraid but it was really quite successful. The gaminess came through strongly, as you would imagine, but it still had that chorizo tang.

Watched two huge lumps of venison leaping across the frost in our top meadow at first light this morning.

I'll bear you in mind Phil should I chance upon them with Rifle rather than shotgun next time.

We cant have 'free' food costing you extortionate ammounts

Thanks,

Other than in country parks we only get the odd Muntjac around here - and they're as rare as rocking horse manure!

Phil

These were two large Roe, looked lovely (and tasty!)

You're very fortunate to live where you do. It's one of my favourite parts of the country.

Phil