1 lg sweet onion
2 cloves garlic
4 ribs of celery
3 lg carrots, peeled
3 lg potatoes, peeled
1/4 cup butter
1- 15oz can corn
2- 15oz cans petite diced tomatoes
1 can baby lima beans
3-4 cups of the chicken cooking water (to follow)
1- 2-3 lb whole chicken (1 Tb. salt, 1 tsp thyme, 1/2 tsp black pepper, 2 bay leaves and the tops and peels from the celery and onions)
1 1/2 lb venison, ground
1 Tb. dried Thyme
1 tsp. salt
1 tsp. black pepper
2 Tb.Worcestershire sauce
1/2 tsp. cyanne pepper
In a large stock pot place the chicken, celery and onion peels, thyme,bay leaves, salt and pepper and enough water to just cover, bring to a boil and then turn down to simmer for 40 min covered. Drain and save 4 cups of cooking water. remove the chicken from the bones and chop coarsely in a food processor, set aside.
In the same food processor, chop in batches the onion, garlic, celery and potato and to the same stock pot you just boiled the chicken in with the butter salt, pepper and thyme, sweat until the veggies are clear about 6-8 min.
Now dump in the corn with the juice the tomatoes,baby lima beans and the cooking liquid you saved.Stir well and add in the cooked chicken and the raw ground Venison.
Stir well and bring to a boil, turn down and simmer covered for 45 min, and uncovered until thickened and the chicken and venison are tender about 30 more min. Season with up to a 1/2 tsp. cyanne pepper or serve with hot pepper sauce.