Morel Venison Chowder Food

TEXAS CORN CHOWDER WITH VENISON

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.

MOREL & VENISON CHOWDER

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.

MOREL MUSHROOM SOUP

Steps:

• Sprinkle mushrooms with lemon juice. In a saucepan, saute the mushrooms and onion in butter until tender. Sprinkle with flour; stir well. Gradually add milk, bouillon, thyme, salt and pepper. Bring to a boil; boil and stir for 2 minutes. Reduce heat; simmer for 10-15 minutes.