WildCheff Mushroom and Venison Chowder

Directions

Coat venison with olive oil and season with WildCheff Sagebrush Blend. Allow to marinate for 15 minutes.Heat a medium sized saute pan over medium heat. Drizzle 2-3 tablespoons of olive oil into pan and 1 tablespoon of butter. When butter is melted, add venison and shallots to pan and cook until just beyond medium rare stage, then shut off heat and set aside.Heat a stockpot over medium-low heat, add butter and saute the leeks for 10 minutes while stirring with wooden spoon. Place potatoes into pot and saute for 10 minutes longer while continuing to stir. Add mushrooms and saute for 5 minutes longer while stirring frequently. Add flour and paprika, and simmer for 2-3 minutes. Add the chicken stock, increase the heat to a fast simmer, and cook for 20 minutes. Add the cream; stir and cook until slightly thickened. Add salt and pepper to taste, then add venison and juices to pot and stir until all ingredients are mixed well. Serve with warm crusty or garlic bread.
Serves 4
Wine selection: Cabernet Sauvignon, Beaujolais, Pinot Nois

WildCheff blends available at www.wildcheff.com