Venison Tuscan Inspired Soup

Spring brings rain, sunshine and warm days with cold breezes. This venison Tuscan inspired soup from Wild Game Cuisine is a great meal to serve to warm up folks who have been enjoying the outdoors. Keep reading to learn how to make this delicious recipe. ~ The Editors

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!

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.

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

Continue reading the instructions on the Wild Game Cuisine website for making your own Venison Tuscan Inspired Soup.

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