Morel & Venison Chowder

Name: Morel & Venison Chowder
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

12 ingredients

6 steps

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.