On my travels back from Inverness this week, I stopped at the House of Bruar near Blair Atholl, they have an amazing Food Hall with everything Scottish and some. I picked up some lovely venison from Highland Game, Purveyors of fine foods in Dundee. With some Chorizo left over I decided this recipe, which was absolutely delicious and rich in flavour.
300g Diced Venison
75g Chorizo – sliced/diced
1 onion chopped
1 crushed garlic
1 tbsp smoked paprika
salt & pepper
250ml beef stock
100ml red wine (I used Merlot, perfect with venison)
1 Bay leaf
1 carrot sliced or you could use butternut squash
1 tbsp flour
- Heat 2 tbsp olive oil in a pan, light coat the venison with flour and add to pan to brown all over. Season.
- Add the Chorizo, garlic and onion and stir through for few mins until golden.
- Sprinkle in the paprika and add the carrots, pour in the beef stock and red wine, bring to the boil, cover and simmer for 2-3 hours.
- I served with some wild rice but it is also lovely with boiled potatoes and green veg.