Chorizo is a chile and garlic flavored sausage, much beloved by Mexicans and we of the American Southwest. It was originally derived from the Spanish sausage of the same name, but has evolved over the last few centuries to be distinctly Mexican. In Mexico, it is commonly made of pork, but also commonly of young goat, javalina, venison or the like. Many of us think the finest chorizo is made in the Mexican state of Sonora, and this recipe hails from there. Chorizo is wonderful for breakfast. Thaw out a package, fry it up lightly while breaking it up and when fried, scramble in a few eggs. Instead of eggs, you can add a cup or so of Mexican beans. Mash them well while they fry, and you have frijoles refritos con chorizo, excellent for taco, burrito or sandwich filling, or to eat like mashed potatoes or grits. Chorizo is also good to flavor up a red chile sauce, a stew, or anything else that could use a bit of good Mexican bite.
To Begin Venison Chorizo: In a large bowl place:
2 Lb. ground venison, preferably with some fat pork ground in.
3 1/2 tsp. kosher salt
6 Tbl. pure ground red chile,br>
6-20 small hot dried red chiles; tepine, Thai dragon, pico de gallo or the like, crushed
4-6 cloves garlic, minced
2 Tbl. dry leaf oregano
2 tsp. whole cumin seed, crushed
1 tsp. fresh ground black pepper
1-1/2 tsp. sugar
4 Tbl. good cider vinegar
2 1/2 Tbl. water
Have everything cool. Break up the meat, sprinkle evenly with the rest, cut in with two forks until evenly mixed, then knead a bit with your hands. At this point the chorizo will keep for at least a couple weeks in your refrigerator or, let it season for a couple days in your refrigerator, wrap it in small packages, (4 oz. is about right for two people), and it will freeze fine for months. It can also be stuffed into casings and smoked like any other pork sausage.
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