Blackberry Farm

Friends of the Farm

Venison & Vegetable Chowder with Sweet Garlic Grits by Chef Josh Feathers

6-8 cups of venison that has been cleaned and cut into 1 inch cubes

2 Vidalia onions medium diced

Apple cider vinegar dash

Kosher salt

6- 8 cups of chicken stock

2c of oblique cut carrots

2 c oblique parsnips

2 c medium diced turnips

2 c medium diced rutabagas

2 Tbsp tomato paste

½ bottle white

½ bottle red wine

1 qt canned tomatoes

3 cups hominy

In a very hot stock pot add venison sear till golden brown add vegetables and sweat for 5 minutes. Add tomato paste and continue cooking to caramelize the paste. Deglaze with red wine and cook to reduce the wine by 25%. Add stock add a Sachet of herbs bring to a boil and then let simmer for 2 hours.  Taste for seasoning  with salt & pepper.

Sweet Garlic Grits

2 cups coarse yellow grits

½ gallon milk

4 heads garlic, peeled

Take 1/3 of the milk and pour over the garlic in a sauce pot. Bring this to a boil and remove the garlic, saving the milk. Repeat this process two more times with the remainder of the milk saving the milk each time. This will make the cloves of garlic sweet. Next add all of the milk into one pot and bring it to a boil. Whisk in the grits and cook for 1 hour whisking occasionally until the grits are tender