Venison Chorizo

I’ve always loved the flavor of chorizo sausage but since Connor & I don’t buy meat from the grocery store anymore, I’ve definitely been missing it. I had a few extra packages of ground venison in the freezer, so I thought I’d try my hand at making venison chorizo. This recipe is full of flavor and the perfect addition to tacos, breakfast wraps, soups, or pasta dishes. My recipe makes a generous pound and a half of meat, but this can easily be doubled, tripled, etc. depending on how much ground venison you start with.

Makes: Generous 1.5lbs –  Prepare Time: 15 – 20 minutes +/-

INGREDIENTS:

VENISON CHORIZO:

• 1.5lbs Ground Venison
• 6 Garlic Cloves, Minced
• 2 Ounces Bacon Fat
• 2-1/2 Tablespoons Green Ancho Chili Powder
• 1 Tablespoon Paprika
• 1 Teaspoon Smoked Paprika
• 2 Teaspoons Salt, I used Pink Himalayan
• 2 Teaspoons Oregano
• 1 Teaspoon Black Pepper
• 1 Teaspoon Cumin
• 1/2 Teaspoon Ground Coriander
• 1/2 Teaspoon Cayenne Pepper
• 1 Teaspoon Crushed Red Pepper Flakes
• 1 Tablespoon Apple Cider Vinegar
• Pinch Ground Cloves
• Pinch Cinnamon

DIRECTIONS:

1.) If frozen, thaw ground venison. To a bowl, add venison, minced garlic, bacon fat, ancho chili powder, paprika, smoked paprika, salt, oregano, black pepper, cumin, ground coriander, cayenne pepper, crushed red pepper flakes, ground cloves, and cinnamon. Mix well to incorporate.

2.) Add apple cider vinegar and mix to combine. Use immediately in recipe or freeze for later use. Enjoy!