Fiesta Venison Chowder

As I sit down to find a good pot pie recipe, I thought I'd post the recipe for a yummy stew I made the day.

A little side story: the meat I used came from Rick's first big buck. Since he's doing urban hunting, he focuses on does. But this buck practically came up to him and said "shoot me," so he did (he'd already tagged two does, which in our area hunters must do before they can take a buck). Unfortunately, Bucky changed his mind about being bagged right after Rick released the arrow. The result was a hit right in the old behind. Rick didn't think the shot could possibly have been fatal, but followed Bucky anyway. Apparently, he'd managed to get a artery, so Bucky came home with him.

So, we're used to does, who are just a little more tender than the old bucks. We can usually start eating the meat in two days. That is not the case with bucks. However, this chowder was still excellent, even if the meat was a little tough. We've learned our lesson!

Fiesta Venison Chowder
adapted from the Southwester Chicken Chowder recipe in "The Best Slow Cooker Recipes"

Ingredients
1 to 2 pounds venison, cubed (the amount depends on how much meat you like in your stews...we like a lot)
1 large red pepper, seeded and chopped
2 cups frozen corn
1 1/2 cups milk (whole milk is best, but use what you like)
1 can (11 oz) cream of chicken or cream of corn soup
1 1/2 cups mild salsa verde
juice from two limes
1 can (15 oz) mild chili beans
1 cup grated cheddar cheese
tortilla chips

Put all ingredients EXCEPT the cheese and chips into a slow cooker. Cook on low for 1 to 2 hours, or until the meat is cooked through. Put in bowls and top with cheese and chips.

Serves...good question. I'd say 8, but I'm a girl. If you're feeding your hunter, then it probably serves 4.