Venison Chowder (Blog Twenty)

If you are looking to fix venison dishes in different ways, here is a recipe that I recently tried and that Bruce and I both enjoyed.  For dessert, we had wild blackberry pie.  Ice cream is optional!

Venison Chowder

1 carrot, chopped

1 rib celery, chopped

1 medium onion, chopped

1-2 tbsp. olive oil

1 pound ground venison

1 8-oz. can tomato sauce

2 cups liquid (chicken broth, vegetable broth, or game stock are other possibilities)

Salt and pepper to taste (ground pepper and sea salt are really good)

8 oz. whole wheat pasta

Heat the oil in a Dutch oven or large saucepan. Add the carrot, celery, and onion, cooking until slightly tender.  Add the ground venison and cook until browned.  Stir in the tomato sauce and 2 cups liquid.  Cook 10 minutes or so, adding salt and pepper to taste.  At this time cook the pasta according to the package directions.  Add the drained pasta to the venison mixture and heat together for 4-5 minutes more. 

You can garnish with chopped parsley, cheese, or sliced green onions.