Susan's Recipes

Venison with Chorizo and Green Peppers


  • 1 & 1/2 pounds of venison steaks, cut very thin kosher salt
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • 1 green bell pepper, chopped fine
  • 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


  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 saute 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.

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