Venison Bacon Cheeseburger Chowder

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2 lbs. ground venison, no fat added
2 tablespoons extra virgin olive oil
1 1/2 cups chopped onions, white or red
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/3 cup all-purpose flour
2 large baking potatoes, peeled and cubed
2 cups beef broth, prefer Swanson brand
2 cups whole milk or Half and Half
6 slices bacon, cooked crisp and crumbled
2 cloves garlic, minced
1/2 teaspoon Wild Bill's Meat Rub
1 teaspoon bacon drippings
1 teaspoon Morton table salt (to taste)
1/2 teaspoon freshly ground black peppercorns (Tellicherry) to taste
1/4 teaspoon ground thyme
1/4 teaspoon ground rosemary
1 lb. Velveeta cheese or NY Sharp Cheddar Cheese, cubed

In a 8-quart heavy bottom stockpot, add olive oil, bacon drippings and brown venison, onion and bell pepper over medium heat.  After meat is brown (about 6 minutes), add garlic and cook 1 minute.  Stir in flour and mix well.  Stir in milk mixing well.  Add potatoes and beef broth and bring to a boil.  Add salt, pepper, thyme, rosemary and Wild Bill's Meat Rub and mix well.  Reduce heat to low and simmer 15 to 20 minutes until potatoes are tender.  Add cheese, stir until melted and serve while hot.  Garnish with crumbled bacon, green onion tops and/or parsley.

  6 servings

Above venison bacon cheeseburger chowder prepared on 11-15-14 and was outstanding.  The temperature this morning was around 25 degrees F. and a good day for a hot thick chowder to stick to your ribs.  Recipe was inspired from a bacon cheeseburger chowder featured in a recent issue of Taste of Home Magazine and made modifications for venison and added my own special seasonings that compliments venison very well.  I added a little more flour and had a partial carton of half and half that thickened up the chowder more than the Taste of Home recipe.  I also chose to use beef broth instead of water and beef bullion for extra flavor even though the beef broth darkens the color of the chowder a little and definitely not counting calories.  Most viewers recognize that I use my own "house seasoning" Wild Bill's Meat Rub incorporated into most of my recipes along with freshly ground Tellicherry black peppercorns. 

Click on below sequence thumbnail pixs for a larger screen view:

Web published by Bill aka Mickey Porter on 11-15-14 and updated pixs on 11-18-14.

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