Venison Tuscan Inspired Soup
Tender bite sized chunks of venison, diced onions, white sweet potatoes 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.
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.