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

Venison & Vegetable Chowder

Ingredients:

• 6-8 cups of venison (cleaned and cut into 1-inch cubes)
• 2 medium Vidalia onions, diced
• Dash of apple cider vinegar
• Kosher salt
• 6-8 cups chicken stock
• 2 cups oblique cut carrots
• 2 cups oblique parsnips
• 2 cups medium diced turnips
• 2 cups medium diced rutabagas
• 2 Tablespoons tomato paste
• ½ bottle white
• ½ bottle red wine
• 1 quart canned tomatoes
• 3 cups hominy

To make:
In a very hot stock pot, add venison. Sear till golden brown, add vegetables and sweat for five 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 and a sachet of herbs. Bring to a boil and then let simmer for two hours. Taste for seasoning with salt and pepper.

Sweet Garlic Grits

Ingredients:

• 2 cups coarse yellow grits
• ½ gallon milk
• 4 heads garlic, peeled

To make:
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 one hour, whisking occasionally until the grits are tender.