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| Venison, chorizo, carrots and potatoes slow‑cooked into a rich Spanish‑style stew. |
There’s something deeply satisfying about a stew that brings together the bold, smoky flavours of Spain with the wild, earthy character of New Zealand venison. This Spanish‑style chorizo and venison slow-cooker stew is exactly that kind of dish - rustic, vibrant, and full of the sort of slow‑cooked comfort that feels right on a cold evening when the fire’s going and the winter weather is closing in outside
Spanish cooking is similar to other European countries where home cooks make use of seasonal ingredients, local flavours and regional recipes sometimes handed down for generations. Spanish cooking has a way of making simple ingredients feel celebratory, and this stew leans into that wholeheartedly. The chorizo brings its unmistakable paprika‑rich warmth, infusing the whole pot with a deep, brick‑red glow and a gentle smokiness. Venison, with its lean texture and subtle gamey flavours, stands up beautifully to those bold flavours. Together they create a base that’s hearty without being heavy, and rich without being overwhelming.
Carrots and potatoes round everything out in that classic, no‑nonsense way - softening into the sauce, soaking up the paprika, garlic and herbs, and giving the stew its comforting body. As it simmers, the vegetables turn tender, the venison relaxes into perfect softness, and the chorizo melts just enough to share its oils and spices with everything around it. It’s the kind of transformation that only happens with time and a low, steady heat.
What I love about this dish is how it bridges two worlds: the bold, sun‑soaked flavours of Spanish home cooking and the wild, seasonal ingredients that are so familiar in my New Zealand kitchen. Venison is a natural fit here and paired with chorizo, it becomes something a little unexpected but completely at home in a pot on a winter night. Of course, the venison can be swapped for beef or other meat. I simply use venison because that's what's in our family freezer.
Serve this stew in a deep bowl with crusty bread on the side. It’s the sort of meal that doesn’t need much fussing, the flavours do the work, and the comfort speaks for itself. A simple, hearty, paprika‑kissed stew that warms you from the inside out and brings a touch of Spanish warmth to a New Zealand winter.
Ingredients:
- 500gm venison or lean beef chunks
- 2 chorizo sausages, cut into chunks
- 60gm streaky bacon, sliced into narrow strips
- 1 onion, peeled and chopped finely
- 1 clove garlic, peeled and chopped (or use crushed if that's what you have)
- 1 x 425 gm plain chopped peeled tomatoes
- 2-3 tbsp olive oil
- 1-2 large carrots, peeled and sliced
- 1 cup vegetable stock (enough to not quite cover the meat and vegetables)
- 1 beef oxo cube (or 1 tsp beef stock powder)
- Ground sea salt and black pepper
- 2-3 medium potatoes, unpeeled, diced into small cubes (prepare and add these last so they don't disintegrate from being cooked too long).
Method:
Heat a large pan over medium‑high heat and add the olive oil. Brown the venison, bacon and chorizo for a few minutes, then transfer everything to the slow cooker.
Add a little more oil to the pan if needed, then sauté the onion and garlic until softened. Add this to the slow cooker as well.
Add the chopped tomatoes, carrots, vegetable stock, Oxo cube, salt and pepper. Stir gently to combine. Cook on low for 5–6 hours.
Around the 4‑hour mark, reheat the pan with a splash of olive oil and fry the diced potatoes for a few minutes until lightly golden. Add them to the slow cooker and stir through.
Continue cooking until the venison is tender and the potatoes are soft.
Serve in warm bowls with crusty bread.
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