Recipe Soup, stew, chili

Any good recipes out there that anyone wants to share? Im looking for a good recipe for venison stew in particular.

 

http://www.amazon.com/Carroll-Shelbys-Original-Texas-4-Ounce/dp/B000H23Z1C

Carrroll shelby's.... damn good stuff. Try the white chicken chili, its outta this world.

 

I don't have a formal recipe but I make my chili with a 50/50 mix of ground venison, and ground beef from pastured scottish highlanders.
It's a delectable combination.
Also makes a nice burger for grilling in the summer.

 

I love to make chili and stew in the cold part of the year. I have rough parameters that I go by, but I play a lot of it by ear.

My great beef stew add ins: Red wine and beef stock as a base and quartered baby bella mushrooms right at the end (you don't want to make them soggy). A good, but a bit weird thing to try in your next pot of chili: frozen whole kernel corn. Adds that sweetness you can only get from corn (counter points the heat a bit) and it looks...interesting.

 

I made an awesome venison chili a couple months ago. I mixed my seasonings (garlic powder, mineral salt, black pepper, chili powder, cayenne pepper, red pepper flakes, celery salt) into my ground venison, let it sit for an hour or so in the fridge, then browned it in a skillet. To that, I added diced mushrooms, diced green chiles, green peppers, diced tomatoes, kidney beans, black beans, celery, onion, minced garlic, and tomato paste and let it cook in my crock pot for 6-8 hours.

It was yummy. I've also thought about adding a small amount of canned pumpkin to my chili, since I *love* venison pumpkin curry.

 

Venison pumpkin curry sounds amazing!

 

This is one of the keys to a delicious shepherd's pie as well.
I like to use both frozen corn and peas when I am doing final assembly and putting it in the oven.

 

Clam chowder. It was always a mysterious thing to me. I would watch people devour it and telling me how delicious it was and I always wanted so much to enjoy it. Every time I would give it another try it just seemed so overpoweringly fishy that I couldn't get past it. So, giving it a whirl myself I thought I would try to cook it up myself in hopes that I could finally find enjoyment in it.

The results:
Ingredients:

2 6.5 ounce cans chopped clams
1 10 ounce can baby clams
3/4 cup diced celery
1 cup minced onion
3 cups cubed potatoes
1/2 cup grated carrot
3/4 cup butter
8 T corn starch
1 quart fat free half and half
1 1/2 teaspoon salt
1 tsp thyme
ground white pepper (to taste)
splash of hot sauce
clam juice
dill (I forget how much I added)
red wine vinegar

Drain the clams in a cheese cloth lined colander reserving the juice, rinse the clams of any remaining sand. Pour the reserved juice in a skillet over the onions, celery potatoes and carrots. Add clam juice to cover and cook the veggies until tender.

In a heavy saucepan melt the butter and whisk in flour until smooth. Slowly whisk in the cream and stir until thick and smooth. Add the veggies with the clam juice. Heat these ingredients but DO NOT BOIL. Stir in the clams just before serving and when they are heated (takes just a minute) Pour into bowls and top with a splash of red wine vinegar.

 

Carrot Tahini Soup

Ingredients

• 1 tbsp olive oil
• 1 fat leek, white part only, thinly sliced
• 6 garlic cloves, minced
• 1 tsp salt, more to taste
• 1/2 tsp ground white pepper
• 1/2 tsp ground coriander
• 1/4 tsp saffron
• pinch of cayenne pepper
• 3 1/2 cups, sliced 1/2-inch thick
• 1/4 cup red lentils
• 1 quart low salt vegetable (or chicken)broth
• 1/2 tsp basil
• 1/2 tsp rosemary
• 1 tsp smoked paprika
• 1/3 cup tahini
• fresh lemon juice, to taste (optional)
• pitas, for dunking

Instructions

1. In a soup pot, over medium heat, pour in oil, then add leek and saute until translucent, about 4 minutes. Add garlic, salt, pepper, coriander, saffron, and cayenne,basil, rosemary and cook until garlic is fragrant, about 1 minute.
2. Add carrots and lentils and stir to coat them with leek mixture. Cook, stirring, for 3 minutes, then add broth, and 2 cups water. Bring to a simmer, partly cover, and cook until carrots are tender, about 25 minutes.
3. When carrots are tender stir in tahini. Using an immersion blender (or transfer to a food processor/blender), puree soup until smooth. Return to pot and reheat if necessary. Taste and add lemon juice. Add salt to taste.

I had combined a couple of recipes and came up with this one. The tahini adds a nice creaminess to it, I was thinking that adding a sweet potato to this could be good. If one wanted to add meat to it, I think some smoked turkey or ham would be an ok addition but watch the salt.

 

Oooh! I gotta try that!

 

I just read that and realized an important error. It is supposed to say 3 1/2 cups carrots, sliced 1/2-inch thick. Oops.

*fixed

 

I hope you don't. Your chicken will be tough.

 

Ahh, literally the carcass. Sometimes I throw "carcass" around when I mean the whole thing. My fault.

Sounds good. Hope you get to feeling better.

 

How about more than usual rest?