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Venison with Chorizo and Green Peppers
Ingredients
- 1 & 1/2 pounds of venison steaks, cut very thin
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 chorizo sausage, about 4 ounces, in very thin slices (if you have venison chorizo, use
that) (chorizo is Mexican or Spanish spicy sausage.)
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- 1/3 cup dry sherry
- 1/3 cup chicken or beef stock
- 2 tablespoons tomato sauce
- 1 teaspoon thyme
- 1 bay leaf
- Black pepper
- kosher salt
- 1 green bell pepper, chopped fine
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Directions
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Sprinkle venison with salt and pepper on both sides. Heat oil in large, heavy skillet. Brown the steaks over high heat and remove them to a warm platter. Lower the heat and
sauté the onion, garlic and green pepper of 5 minutes (this is sofrito). Add the chorizo and cook for another 2 minutes. Add the sherry , stock, tomato sauce, thyme, bay leaf. Return the steaks, spooning sauce over them. Cover and cook at a very low simmer for 15 minutes.
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Serve with rice.
*** Recipe Courtesy Of ***
Hattie's Kitchen
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