Morel & Venison Chowder

Submitted by Rae B.

"This chowder is a great way to combine the spoils of your fall hunt and your spring gathering."

 

• Ready In: 45mins
• Ingredients: 12
• Yields: 6 Quaters
• Serves: 10

ingredients

• 2 lbs ground venison
• 1 cup butter
• 2 tablespoons minced garlic
• 2 onions, diced
• 32 ounces fresh morels, sliced (separate the steams)
• 2 tablespoons cornstarch
• 4 cups beef broth
• 4 cups heavy cream
• 8 ounces cream cheese
• 1⁄4 teaspoon thyme
• 2 teaspoons kosher salt
• 4 teaspoons ground black pepper

directions

1. Brown the ground venison, drain, and set aside.
2. Puree the morel steams with a little of the beef broth and set aside.
3. 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.
4. Stir in corn starch; cook for 1 to 2 minutes.
5. Add in morel steam puree, browned venison, beef broth, cream cheese and heavy cream; bring to a simmer and cook 10 to 15 minutes.
6. Season with thyme, salt, and pepper before serving.