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“This chowder is a great way to combine the spoils of your fall hunt and your spring gathering.”
READY IN:
45mins
SERVES:
10
YIELD:
6 Quaters
UNITS:
US

Ingredients Nutrition

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.

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