My hubby has been out there in the wee hours of the morning, waiting patiently for a deer to meander his way for a long time now.  Eight years if we are counting.  But who is really?  Well, after all this time, it finally happened.  We have fresh venison!  And I must say it is a festival of all things venison around here these days….venison stew, venison burgers, venison meatloaf…and as of yesterday, venison chorizo.  Yum.

The whole family got involved yesterday afternoon, as the temperature around here plummeted into the single digits and we were forced indoors.  We used our absolutely favorite chorizo recipe from Rick Bayless’ Mexico One Plate at a Time, substituting the pork shoulder the recipe calls for, with venison.

We purchased this meat grinder yesterday, to assist with the process, and once we got going and figured out how the machine actually worked, we were well on our way to a delicious dinner.

And to my absolute astonishment, after we finished making the chorizo, each gal gobbled up a bunch of mini chorizo burgers they had hand-crafted themselves!