Venison Soup

Nutriscore Rating: 72/100

Warm up with this hearty, rustic venison soup, a soul-soothing dish perfect for chilly days. Packed with tender venison stew meat, fresh vegetables like carrots, celery, and potatoes, and seasoned with fragrant herbs such as thyme and rosemary, this soup is a celebration of bold, comforting flavors. A splash of Worcestershire sauce adds a savory depth, while the beef broth creates a rich and satisfying base. Simmered to perfection, this easy one-pot meal is ideal for gatherings or weeknight dinners. Garnished with fresh parsley and served steaming hot, venison soup offers a deliciously nourishing experience that’s sure to please hunters and food enthusiasts alike.

Recipe Information

• Prep Time: 15 min
• Cook Time: 1 hr 30 min
• Total Time: 1 hr 45 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 1 lb venison stew meat
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, diced
• 2 stalks celery stalks, diced
• 2 medium russet potatoes, peeled and cubed
• 3 cloves garlic cloves, minced
• 6 cups beef broth
• 1 leaf bay leaf
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp fresh parsley, chopped

📝 Instructions

9 steps

1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

2. Season the venison stew meat with a pinch of salt and pepper, then sear the pieces in the pot until browned on all sides, about 5-7 minutes. Remove the meat and set aside.

3. Lower the heat to medium, add the diced onions, carrots, and celery, and cook until the vegetables soften, about 5 minutes.

4. Add the garlic and cook for another 1-2 minutes until fragrant.

5. Return the venison to the pot and pour in the beef broth. Stir in the bay leaf, thyme, rosemary, Worcestershire sauce, salt, and black pepper.

6. Bring the mixture to a simmer, then cover and reduce the heat to low. Let cook for 1 hour, stirring occasionally.

7. Add the cubed potatoes to the pot and continue cooking for another 20-25 minutes, or until the potatoes are tender.

8. Taste the soup and adjust seasoning as needed. Stir in the freshly chopped parsley just before serving.

9. Ladle the soup into bowls, garnish with additional parsley if desired, and serve warm.

Nutrition Facts

1 serving (2878.3g)

Calories		1622
% Daily Value*
Total Fat		47.1 g	60%
	Saturated Fat	11.2 g	56%
	Polyunsaturated Fat	2.8 g
Cholesterol		508 mg	169%
Sodium		8431 mg	367%
Total Carbohydrate		130.4 g	47%
	Dietary Fiber	17.8 g	64%
	Total Sugars	21.4 g
Protein		168.4 g	337%
Vitamin D		0.0 mcg	0%
Calcium		374 mg	29%
Iron		25.2 mg	140%
Potassium		5643 mg	120%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 423 cal (26.2%%)

Protein: 673 cal (41.6%%)

Carbs: 521 cal (32.2%%)