Morel Venison Chowder Recipes
MOREL & VENISON CHOWDER
Make and share this Morel & Venison Chowder recipe from Food.com.
Provided by Rae B.
Categories Chowders
Time 45m
Yield 6 Quaters, 10 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 757.8, Fat 68.5, SaturatedFat 41.2, Cholesterol 276.9, Sodium 1167.5, Carbohydrate 11.2, Fiber 1.6, Sugar 3.6, Protein 27.6
TEXAS CORN CHOWDER WITH VENISON
Hearty Texas corn chowder. Serves 6 to 8 hearty appetites. Goes great with cornbread.
Provided by Lydia Blair
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium-high heat. Saute green bell pepper and onion until tender, 5 to 10 minutes. Stir in milk, potato soup, and Worcestershire sauce. Let soup simmer, uncovered, for 15 minutes.
- Heat a large skillet over medium-high heat. Add venison; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add venison to the soup; stir in corn. Season with pepper. Simmer until flavors meld, at least 15 minutes. Stir in cheese until melted.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 22.1 g, Cholesterol 128 mg, Fat 29.6 g, Fiber 1.8 g, Protein 30.5 g, SaturatedFat 18.1 g, Sodium 866.6 mg, Sugar 7.7 g
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- In a small saucepan, reduce the stock and the water you soaked the morels in over high heat until you are left with about 1/2 cup of liquid. Turn off the heat and set aside. Obviously skip this step if using fresh morels, and do not include the demi-glace if using.
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- Heat a pan over high heat for 2 minutes. Turn the heat down to medium-high and place the fresh morels down on the pan to heat. They will release their water quickly. Let this simmer until the water is almost all gone, then add 3 tablespoons of butter and shallot. saute for 3-4 minutes, stirring often. Remove and set aside. If you are using dried morels, you do not need to dry-cook them first.
- Either wipe the pan down or use another one. Heat it over high heat for a minute or two and add the grapeseed oil. Heat this for 1 minute. Pat the venison dry with a paper towel and place it in the pan. Sear it for 3-4 minutes on one side, then flip. Let it cook through to your taste on the other side without flipping again. Look for about another 1-3 minutes, but I use the finger test for doneness. Remove meat from pan and set aside under foil to rest.
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