Venison Tuscan Inspired Soup
Tender chunks of venison simmered with sweet potatoes, leafy greens, and aromatics in a rich, savory broth make this Tuscan-inspired soup both comforting and satisfying. Finished with fresh lemon zest and grated Parmesan, it’s an easy wild game meal you’ll want to make again and again.
Servings: 4
Ingredients
- 1 1/2 lb boneless venison or elk, cut into 1 inch cubes
- 2 tsp granulated garlic
- 1 tsp kosher salt
- 1 tsp black pepper
- 3 tbsp vegetable or canola oil
- 1 medium white onion, finely chopped
- 1 clove garlic, minced
- 4 cups beef broth
- 1 cup white sweet potatoes or parsnips peeled and cut into 1 inch cubes
- 1 cup kale, chopped
- 1 bay leaf
- zest of a lemon
- freshly grated Parmesan cheese
Instructions
- Generously season the cubed venison with salt, granulated garlic, and black pepper.
- Heat a large stockpot over medium heat and add the oil. Working in batches if needed, add the cubed venison and brown on all sides. Remove the meat from the pot and set aside.
- Add the onions and garlic to the same pot and cook until the onions soften, about 5 minutes. Return the browned venison to the pot, then add the beef broth, sweet potatoes or parsnips, and bay leaf. Partially cover the pot, reduce the heat, and simmer gently for 30 minutes.
- Stir in the kale and continue cooking for an additional 15 minutes, until the greens are tender and the soup is flavorful.
- Ladle the soup into bowls and garnish with fresh lemon zest and freshly grated Parmesan cheese before serving.
Video
Notes
- Season generously: Salt, granulated garlic, and black pepper enhance the venison flavor.
- Brown in batches: Browning the meat in batches builds rich flavor without overcrowding the pot.
- Scrape up the bits: Sauté onions and garlic in the same pot to capture browned bits for extra depth.
- Substitute freely: Swap sweet potatoes for parsnips, or use elk/antelope instead of venison.
- Greens at the end: Add kale last so it stays tender and vibrant.
- Bright finish: Lemon zest and freshly grated Parmesan elevate each bowl.