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Top Winter Recipe: Venison Sausage Bean Chowder 12 17 2007 1 lb prepared venison sausage* (or any medium-hot sausage) 1 medium onion, chopped 3-4 cups water (less is best) 2 (16 oz.) cans kidney beans with liquid 1 large can (1lb-12 oz.) tomatoes, chopped, with liquid 1 cup potatoes, cleaned and cubed (1 medium) 1/2 cup chopped green pepper 1 large bay leaf 1/2 tsp. thyme 1/2 tsp. garlic powder 1/8 tsp black pepper 1-1/2 tsp seasoned salt, add plain salt to taste 1/4-1/2 tsp beef or pork bullion, to taste (optional)
Brown sausage and onions in about a medium-large pot. Drain any drippings. Add remaining ingredients, stir and bring to boil. Cover; reduce heat and simmer for 1 hour. Remove bay leaf before serving. Enjoy!
*Venison Pan Sausage: Use 1 lb. ground venison or mix with 1/4 to 1/2 lb. ground pork to make 1 lb. Basic seasoning is: 2 tsp. ground sage, 11/2 tsp. black pepper, 1 tsp. ground red pepper, and 1 tsp. basil. (Add up to 2 tsp. sugar or heat tolerant substitute, if desired.) Let sit in refrigerator over-night or, at least several hours before pan frying so that seasoning permeates.
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