I don't like spicy food- funny seeing how much Baby Cakes (BCakes) loves it I know, but I don't. A bit of heat is fine but spicy no thank you, I'll pass. However, every year my husband gets his venison processed into spicy (HOT!) sausage, be it link or ground and cooks it for breakfast with eggs or I use it in dishes, see Sausage and Chicken Jambalaya and/or Sweet and Spicy Vension Sausage for a few more vension sausage dishes. The thing is is I'll cook it in ways that you don't notice the heat so much and in this particular oh-so-yummy recipe the sweetness from the corn and the touch of sugar cuts it way down for me without taking away flavor for BCakes.
Spicy Venison and Corn Chowder
adapted from Deep South Dish
2 tablespoons of olive oil
1/2 pound of spicy ground venison
1 extra large onion, chopped or 2 small to regular, chopped
1 large (1 pound 12 ounce) can of whole tomatoes, undrained
1 teaspoon of sugar
1 tablespoon tomato paste
3 (15 ounce) cans of whole kernel corn, undrained
2 (15 ounce) cans of navy or black beans, undrained
2 cups of water
1/2 teaspoon of salt, or to taste
1/4 teaspoon of pepper, or to taste
1/2 teaspoon of italian seasoning
1 tablespoon of dried parsley
1/2 teaspoon Cajun seasoning, youe choice
Croutons, to garnish, optional
Heat the olive oil over medium high heat in a stockpot. Add the sausage to the pot and cook until done. Add the onion and cook until tender.
Use a pair of kitchen shears to break up the tomatoes in the can; add the tomatoes and their liquid to the sausage and onion mixture; add the sugar and tomato paste and bring to a boil. Boil for about 5 minutes. Add the corn and beans with the liquid, and the water; bring to a boil. Add the salt, pepper, italian seasoning, parsley and cajun seasoning. Reduce heat and simmer, uncovered, for 45 minutes. Taste and adjust seasonings as needed.
Like I said above, this is probably one of my new favorite dishes for cold weather. Make plenty, this is a leftover kind of soup.