Venison with Chorizo and Green Peppers

Recipe Courtesy Of
Hattie's Kitchen

1 & 1/2 pounds of venison steaks, cut very thin

1 tablespoon olive oil

1 onion, chopped

4 cloves of garlic, minced

1 chorizo sausage, about 4 ounces, in very thin slices (if you have venison chorizo, use that) (chorizo is Mexican or Spanish spicy sausage.)

1/3 cup dry sherry

1/3 cup chicken or beef stock

2 tablespoons tomato sauce

1 teaspoon thyme

1 bay leaf

Black pepper

kosher salt

1 green bell pepper, chopped fine

Sprinkle venison with salt and pepper on both sides. Heat oil in large, heavy skillet. Brown the steaks over high heat and remove them to a warm platter. Lower the heat and sauté the onion, garlic and green pepper of 5 minutes (this is sofrito). Add the chorizo and cook for another 2 minutes. Add the sherry , stock, tomato sauce, thyme, bay leaf. Return the steaks, spooning sauce over them. Cover and cook at a very low simmer for 15 minutes.

Serve with rice.