Or cauliflower venison pumpkin. Or pumpkin venison cauliflower.
I’ve been eating a lot of cauliflower. Just kind of in the mood for it, plus it’s been on special at the store. I had half a pumpkin left over from a batch of pumpkin sauce, and half a rutabaga left over from beet soup. I thought, hmm. I want a cauliflower soup. I bet it would work with pumpkin and some kind of beefy stock.
Cauliflower. I chopped the stems off but otherwise will put the florets in whole. This is probably at least 1 kg.
Venison, 2 neck chops.
Pumpkin, 1/2
Rutabaga, 1/2 large one, peeled and chopped up.
Garlic (I used somewhere between 3-5 cloves)
Cornstarch
Salt, pepper, other herbs you like.
So instead of putting everything in a pot and hoping for the best I think this needs a distinct order to it.
Venison and water and garlic first.
Got a rather nice reflection of my magnetic knife hanger there.
Let that start bubbling some then add some well whisked corn starch. Mix or smash out the lumps. I whisked 1/2 cup corn starch in about 2 cups warm water and added that.
Before corn starch:
After corn starch:
Let that cook for at least an hour.
Add the pumpkin. No need to peel, once it cooks up some the meat can be scooped right out. Cook until pumpkin soft. Scoop meat out and stir.
Add the rutabaga.
(this is a rutabaga or swede. The cut up photo is above in the ingredient list)
Cook for at least another hour. Add water to taste. The consistency of the soup at this point should be not overly thick, but not thin. Textured.
Add cauliflower.
Cook until tender, but not disintegrating. No more than another hour. Remove soup bones and put meat back into soup.
Mmmm.
