Two-Day Venison And Chorizo Stew Recipe

Cooking Directions

• STEP 1.In a large bowl, combine venison, red wine, garlic, thyme, rosemary, and bay leaves.
• STEP 2.Cover and refrigerate overnight to marinate.
• STEP 3.Heat oil in a large pot and cook chorizo until browned.
• STEP 4.Add onions, carrots, and garlic to the pot and cook until softened.
• STEP 5.Remove the venison from the marinade and add it to the pot, reserving the marinade.
• STEP 6.Cook the venison until browned on all sides.
• STEP 7.Add the reserved marinade, tomatoes, beef broth, and Worcestershire sauce to the pot.
• STEP 8.Bring the stew to a boil, then reduce the heat and simmer for 2-3 hours or until the venison is tender.
• STEP 9.Serve the stew hot with crusty bread or mashed potatoes.

Cooking Tips

• If you don't have venison, you can use beef or lamb as a substitute.
• For a spicier stew, use hot chorizo instead of mild.
• You can add other vegetables like potatoes or mushrooms to the stew.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the stew in a pot or microwave before serving.
• Serve the stew hot with crusty bread or mashed potatoes.