9th April 2020

Food / Great Glen Charcuterie

Venison Chorizo Bean Stew

12 3

Venison Chorizo Bean Stew

A quick, simple recipe that uses store cupboard and long-lasting ingredients.

Serves: 4

Cooks in: 20 mins

Difficulty: Easy


1 Venison Chorizo
1 onion, finely sliced
1 garlic clove, crushed
1/2 red pepper, diced
4 tomatoes, roughly chopped
100 ml water
400g cannellini beans
handful of kale leaves or rocket
black pepper and salt

1. Slice chorizo and fry in a pan until nicely browned, take out and put aside.

2. Add the chopped onion and garlic to the pan and sweat over a low heat until soft.

3. Turn up the heat, add the diced pepper and cook for 5 minutes before adding the chopped tomatoes and water. Bring to a simmer and cook for 10 minutes before adding the beans.

4. Blanch the kale in a pan of boiling water, take out of the pan and add with the chorizo to the stew.

5. Allow to heat for a few minutes until everything is nice and hot, season with salt and pepper and enjoy.

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Great Glen Charcuterie

Anja and Jan Jacob Baak left their home in the Netherlands and moved to the Scottish Highlands in 2000. From a passion project to award winning business, The Great Glen Charcuterie encompasses a pure respect for the land and the deer that roam freely across it, producing wild venison charcuterie that is naturally organic and completely delicious.

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