Imagine a stew so rich, so deeply flavored, that it transforms ordinary ingredients into a culinary masterpiece that will have your dinner guests begging for seconds. This Two-Day Venison and Chorizo Stew is not just a recipe—it's a slow-cooked journey of intense flavors, tender meat, and a cooking technique that elevates home cooking to restaurant-quality perfection. By allowing the stew to rest overnight, you're not just making a meal; you're creating a taste experience that develops complexity with every passing hour.
Prep Time: 30 mins
Cook Time: 4 hrs
Total Time: 4 hrs 30 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb venison, cubed
- 1/2 lb chorizo, sliced
- 4 cups beef broth
- 2 cups carrots, chopped
- 1 cup potatoes, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by patting the venison cubes dry with paper towels to ensure proper browning. Season generously with salt and pepper.
- Heat olive oil in a large heavy-bottomed Dutch oven over medium-high heat. Brown the venison cubes in batches, ensuring each piece develops a deep golden crust. Remove and set aside.
- In the same pot, render the sliced chorizo until it releases its oils and becomes slightly crisp. Remove chorizo and set aside with the venison.
- Reduce heat to medium and sauté the diced onions until translucent. Add minced garlic and cook for an additional 30 seconds, being careful not to burn.
- Return the venison and chorizo to the pot. Pour in beef broth, scraping the bottom of the pot to release any browned bits.
- Bring the mixture to a gentle simmer, then cover and transfer to a preheated 325°F (165°C) oven. Let the stew slowly braise for 3 hours.
- After 3 hours, add chopped carrots and diced potatoes. Continue cooking for another hour until meat is extremely tender and vegetables are soft.
- Remove from oven and let the stew cool completely. Refrigerate overnight to allow flavors to meld and develop.
- The next day, gently reheat the stew on the stovetop over low heat. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, preferably with crusty bread or over creamy polenta to soak up the rich, flavorful sauce.
Tips
- Pat the venison dry before browning to ensure a perfect golden crust and prevent steaming.
- Brown meats in batches to maintain high heat and achieve maximum flavor development.
- Use a heavy-bottomed Dutch oven for even heat distribution and better braising.
- Don't rush the cooking process—low and slow is the key to tender, melt-in-your-mouth venison.
- Refrigerating overnight isn't just a suggestion; it's crucial for flavor melding and texture enhancement.
- Choose high-quality, fresh chorizo for the most authentic and rich flavor profile.
- If venison is too gamey for your taste, marinate it in milk for a few hours before cooking to reduce strong flavors.
- Serve with crusty bread or creamy polenta to soak up the incredible sauce.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 120mg
