Morel & Venison Chowder
This chowder is a great way to combine the spoils of your fall hunt and your spring gathering.
INGREDIENTS
Nutrition- 2lbs ground venison
- 1cup butter
- 2tablespoons minced garlic
- 2
- 32
- 2tablespoons cornstarch
- 4cups beef broth
- 4cups heavy cream
- 8ounces cream cheese
- 1⁄4teaspoon thyme
- 2teaspoons kosher salt
- 4teaspoons ground black pepper
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DIRECTIONS
- Brown the ground venison, drain, and set aside.
- Puree the morel steams with a little of the beef broth and set aside.
- Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes.
- Stir in corn starch; cook for 1 to 2 minutes.
- Add in morel steam puree, browned venison, beef broth, cream cheese and heavy cream; bring to a simmer and cook 10 to 15 minutes.
- Season with thyme, salt, and pepper before serving.
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