While you can use lean beef or ground chicken, venison is perfect. Venison lends itself well to soups, chowders, and stews because it is lean enough to not leave a greasy film like beef, but will also not dry out as easily as chicken. Venison also has a mild flavor, allowing the vegetables to take center stage.
It also makes a great base for experimentation. Leave out some ingredients add some, it will change subtly and be great!
This recipe almost requires a food processor. Otherwise you will be slicing forever! For best results slice the vegetables as thin as a credit card.
Venison Carrot Chowder
- 1 pound Ground Venison
- 4 cups Tomato Sauce
- 1 can Cream of Celery Soup (or Cream of Chicken, although the Celery is better)
- 3 cups Shredded Carrots (use a cheese grater or your food processor)
- 1 cup Thinly Sliced Celery ( I used the slicing attachment on my food processor)
- 1 cup Thinly Sliced Onion (again, food processor)
- 1 cup Thinly Sliced Green Bell Pepper (yup, food processor again)
- 1 tablespoon Minced Garlic
- 1/2 teaspoon Celery Seed
- 1 teaspoon Crushed Red Pepper (optional, but adds a lot to the taste!)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups Water
- Shredded Cheddar Cheese
- Sour Cream
Brown Venison with olive oil.
In large pot or dutch oven, combine all ingredients. Bring to a boil and then simmer for half an hour for a chunky chowder or up to four hours for a creamy chowder. I prefer creamy.
Top with shredded cheddar cheese and sour cream.
Try adding some cyan pepper, diced potatoes, black beans, or corn for a different flavor!