Venison Soup Recipe

This venison stew is like a warm hug in a bowl, perfect for those chilly evenings when you need something hearty and comforting. The slow simmering process allows the rich flavors of the venison and vegetables to meld beautifully, creating a dish that feels like a rustic, culinary escape to the countryside.

To warm the soul, nothing quite compares with a hearty bowl of venison soup. Nutrient-rich and flavor-packed, this soup features lean venison, the kind of fresh vegetables you’d want in a soup (carrots, celery, and potatoes), and more than a couple of delicious herbs that are very good for you (thyme and rosemary, right?).

My favorite thing about this soup, however, is how the flavors meld together with a touch of tomato paste and some very fresh parsley to make a perfect and ideal nourishing dish for any kind of very chilly day.

Venison Soup Recipe Ingredients

• Venison: Lean meat, high in protein, low in fat, nutrient-rich.
• Onion: Adds a depth of flavor, rich in antioxidants and vitamins.
• Garlic: Provides aromatic flavor, possesses antibacterial properties.
• Carrots: Adds natural sweetness, rich in fiber, vitamins A and K.
• Celery: Crunchy texture, low-calorie, source of vital minerals.
• Tomatoes: Rich in lycopene, adds tanginess and natural sweetness.
• Bay Leaves: Aromatic, adds earthy flavor, supports digestion.
• Thyme: Earthy herb, boosts immune response, adds depth to the soup.
• Potatoes: Adds heartiness, high in carbs, provides vitamins B and C.
• Green Beans: Adds crunch, rich in fiber and vitamin C, low in calories.

Venison Soup Recipe Ingredient Quantities

• 2 pounds venison, cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 carrots, sliced
• 3 stalks celery, chopped
• 4 cups beef broth
• 2 cups water
• 2 cups diced tomatoes
• 1 tablespoon tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 cups potatoes, diced
• 1 cup green beans, trimmed and cut into pieces
• 1/4 cup fresh parsley, chopped

How to Make this Venison Soup Recipe

1. In a big pot over medium-high heat, warm the olive oil. Add the cubed venison and brown it on all sides, about 5-7 minutes. Take the venison out of the pot and set it aside.

2. In the same pot, add the chopped onion and sauté until it is translucent, which takes around 5 minutes. Then add the minced garlic and cook for another minute.

3. Mix in the sliced carrots and the diced celery, and cook for 3 to 4 minutes more, or until they start to give in and soften.

4. Put the venison back in the pot. Pour in the beef broth and the water. Add the diced tomatoes and the tomato paste, and then stir everything together very well.

5. Introduce the bay leaves, dried thyme, dried rosemary, salt, and pepper to taste. Bring the concoction to a boil, then lower to a simmer.

6. Put a lid on the pot and let the soup simmer for approximately 45 minutes, allowing the flavors to blend and the venison to get tender.

7. Add the diced potatoes and keep simmering for 15 more minutes, until the potatoes are almost tender.

8. Put the green beans in the pot and let them cook for another 10 minutes, until all the veggies are fully cooked.

9. Take out the bay leaves from the soup and throw them away.

10. Add the freshly chopped parsley immediately before serving. Adjust the amount of salt and pepper to your taste. Serve hot and enjoy!

Venison Soup Recipe Equipment Needed

1. Large pot or Dutch oven
2. Wooden spoon or spatula
3. Tongs
4. Chef’s knife
5. Cutting board
6. Measuring cups
7. Measuring spoons
8. Ladle

FAQ

• Can I substitute the venison with another type of meat?Certainly! You can use beef or lamb in place of venison for an equally tasty, albeit slightly different, flavor profile.

  Here are some options for substituting venison in recipes:

• Is there a vegetarian option for this soup?For a vegetarian version, you could substitute the venison for beans or lentils, and beef broth for vegetable broth.
• How long does the soup need to cook?The soup needs to simmer for roughly 1 to 1.5 hours, until the venison is tender and the flavors meld.
• Can I make this soup in a slow cooker?Absolutely! After you brown the venison, you can move everything to a slow cooker. Set your slow cooker to low and let it work its magic for about 6 to 8 hours.
• How should I store leftovers?Any leftover soup should be stored in an airtight container and kept in the refrigerator. It will be good for up to 3 days.
• Can this soup be frozen?Yes, you can freeze the soup for up to 3 months. Make sure it is fully cooled before transferring to containers safe for the freezer.
• What is the best way to reheat the soup?Heat the soup on the stovetop over medium heat until completely warmed through, or use a microwave for single servings.

Venison Soup Recipe Substitutions and Variations

Deer meat: Use beef or lamb to vary flavor and texture.
Canola Oil: Use olive oil or butter as alternative cooking fats.
Chicken Broth: Use vegetable broth for a lighter taste.
Diced Tomatoes: Use fresh tomatoes or canned crushed tomatoes instead to achieve a similar consistency.
Parsley in its pristine form: Replace with fresh cilantro or basil for a contrasting herbal profile.

Pro Tips

1. Marinate the Venison: Before browning the venison, consider marinating it for a few hours or overnight with olive oil, garlic, rosemary, thyme, salt, and pepper. This enhances the flavor and tenderness of the meat.