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Venison Chorizo Recipe

Make this venison chorizo recipe and cook it right away or freeze it (cooked or raw) and use it as needed.

Venison Chorizo Recipe
Make a big batch of this recipe and freeze it so you have venison chorizo on hand whenever you need it. (Allie Doran photo)
Print Recipe

If you asked me to pick one type of cuisine to eat for the rest of my life, I’d have to go with Mexican. Chorizo is a coveted meat in our house, as is anything with a bit of spice and heat.

Making chorizo out of venison is perfect for those who don’t absolutely love the flavor of deer meat because chorizo has plenty of acid and seasoning, plus a bit of pork fat to tone down the richer flavor.

Venison chorizo is a versatile ingredient – mix it up with some scrambled eggs for a quick and easy breakfast or add it to your favorite chili recipe for an extra kick. Here are some other recipe ideas to use this venison chorizo in:

Yield: 1 ½ pounds venison chorizo
Total time: 15 minutes


  • 1 pound ground venison
  • 1/2 pound ground pork
  • 1/3 cup apple cider vinegar
  • Juice of 1 lime
  • 3 tablespoons chili powder
  • 2 tablespoons paprika
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • Pinch of ground cloves


  1. Add all of the ingredients to a large bowl.
  2. Using your hands or a spoon (I always use my hands), mix everything together well so that the venison, pork, spices and seasonings are all incorporated. You want the spices to be well distributed.
  3. When you’re ready to cook the ground chorizo, simply add the mixture to a saucepan with 1 tablespoon of oil and cook over medium heat until browned, about 10 minutes.
  4. Once cooled, store it in the fridge for up to 2 days or in the freezer for up to 3 months in an airtight container or freezer bag. Alternatively, you can freeze the uncooked chorizo if you’re working with meat that you just harvested. Note: I don’t recommend thawing frozen venison, mixing this up and then freezing it raw again. If you’re using older venison, go ahead and brown it and use it within a few days or freeze it precooked.

About the Author: Allie Doran

Venison Every Day: The No-Fuss Guide to Cooking Game at Home
Venison Every Day: The No-Fuss Guide to Cooking Game at Home (Allie Doran photo)

Allie Doran is a recipe developer and food photographer, and the founder of Miss Allie’s Kitchen, a food blog specializing in wild game recipes. In her new cookbook, “Venison Every Day: The No-Fuss Guide to Cooking Game at Home,” Doran shows you how to make sure every meal you make is as tender, flavorful and easy as possible. The cookbook is full of fresh field-to-table recipes to help you make the most of your whole venison harvest, from shoulder to shank. With hearty recipes for every cut of meat and every occasion, Venison Every Day will never leave you wondering what to do with a freezer full of deer again.

For more venison recipes from Allie Doran, visit or get your copy of “Venison Every Day: The No-Fuss Guide to Cooking Game at Home” on

Recipe reprinted with permission from “Venison Every Day” by Allie Doran, Page Street Publishing Co. 2020. Photo credit: Allie Doran.

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