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Venison Recipes

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Venison with Chorizo and Green Peppers


  • 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.)
  • 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


  1. 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.

  2. Serve with rice.

*** Recipe Courtesy Of ***
Hattie's Kitchen

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