Tender bite sized chunks of venison, diced onions, sweet potatoes, spinach and kale all combined in a beefy broth would satisfy most anyone. The kicker to the soup is after you ladle it into your bowl, finish it off with a little lemon zest and freshly grated Parmesan cheese before diving in.
I made this ‘Tuscan’ inspired soup with Elk meat and it was just as tasty as this Venison soup. I try to share most of my recipes in hopes that you know that you can substitute other ‘Game’ protein. I do hope you try this Venison soup recipe – I’m pretty sure you won’t be let down!
Servings: 4
Ingredients
- 1 1/2 lb boneless venison or elk, cut into 1 inch cubes
- 1 tsp kosher salt
- 1 tsp black pepper
- 3 tbsp vegetable or canola oil
- 1 large sweet onion, diced
- 1 clove garlic, minced
- 4 cups beef broth
- 1 cup water
- 1 white sweet potato, peeled and cut into 1 inch chunks
- 2 cups kale, roughly chopped
- 1 bay leaf
- zest of a lemon
- freshly grated Parmesan cheese
Instructions
- Generously season the cubed venison with salt and pepper. Heat a stock pot over medium heat and add the oil. When the oil is hot, carefully add the venison and brown on all sides. You may need to work in batches.
- Add the onions and garlic to the pot and cook until the onions soften, about 5 minutes. Add the beef broth, sweet potatoes and bay leaf. Cover the stock pot partially and reduce the heat to a low simmer cooking for 30 minutes. Add the kale to the soup and continue cooking for 15 minutes.
- Serve the soup in bowls and garnish with lemon zest and freshly grated Parmesan cheese.
Tried this recipe?Let us know how it was!
I left the previous comment about missing ingredients/instructions.
I made up my own recipe as close as I could from the info given. The taste was great. The parsnips were needed. I used both Thyme and bay leaf. I didn’t add any water. Just the 4 cups of bone broth. Try it, I’m sure you can make a hearty soup.
I am trying to cook this recipe but the instructions don’t match the ingredients list. An example is; it never says at what point you add the meat back. And, it says to use parsnips but never mentions them in the instructions or ingredients list. Dang.