Archive for the ‘Venison Soups’ Category

Spicy Venison Sausage Soup

Chorizo is one of my favorite types of venison sausage. And venison chorizo has so many uses! This soup is a very easy recipe to pull together on a cold, rainy night. From start to finish it takes about 1/2 hour. Serve the sausage soup with tortilla chips and, if it’s too spicy, sour cream. If you don’t have any homemade venison chorizo on hand, you can use any chorizo.

Venison chorizo Soup

Recipe: Chorizo Soup

Summary: a spicy and flavorful Tex-Mex soup.


  • ¼ cup corn meal
  • 2 tbs water
  • 6 oz venison chorizo
  • ½ pound ground turkey
  • 1 egg
  • 1 tbs oil
  • 2 small onions, chopped
  • 2 to 3 chipotle peppers in adobo sauce, chopped
  • 1 tbs adobo sauce
  • 9 cups venison stock
  • 4 large plum tomatoes, seeded and chopped
  • ½ cup fresh cilantro, chopped
  • 1/2 tsp salt juice of
  • 1 lime


  1. Mix corn meal and water in a mixing bowl. Add the chorizo, turkey, and egg and mix thoroughly.
  2. Form the meat into tablespoon sized balls.
  3. Spray a skillet lightly with oil and heat to medium. Add meatballs and cook until browned (about 8 minutes), turning occasionally. Set aside.
  4. In a stock pot, heat oil over medium heat. Add the onions and sauté until tender. Add the chipotle peppers (the amount depends on how hot you like your soup). Cook for about 2 minutes.
  5. Add the stock and adobo sauce and bring to a boil.
  6. Reduce heat and add the meatballs. Simmer until the meatballs are cooked through.
  7. Add the tomatoes, cilantro, salt, and lime juice and simmer for a few more minutes. Serve immediately.

Quick Notes

Adjust the amount of chipotle peppers depending on how spicy you like your food and how spicy the chorizo is.


You may substitute regular pork chorizo for the venison sausage.

Cooking time (duration): 30

Number of servings (yield): 6

Meal type: supper

Culinary tradition: USA (Southwestern)

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Venison Soup with Tomatillos

Last weekend we made enchilada verde sauce, and had a bunch of tomatillos leftover. So yesterday I thought I’d put them into a soup along with some venison stew meat that needed to be cooked. The resulting soup was delicious! It was hearty and rich, and perfect for an early fall evening.

Tomatillo Soup with Venison

tasty tomatillo soup with venison

Recipe: Tasty Tomatilla Soup

Summary: a rich and hearty venison soup

tomatillos, cilantro, onions

tomatillos are a staple of Mexican food


  • 1 pound venison stew meat
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon black pepper corns, crushed
  • ½ teaspoon salt
  • 1 tablespoon cooking oil
  • 18 small or 6 large tomatillos
  • 1 red onion
  • 2 Serrano peppers, seeded
  • 2 cloves garlic, minced
  • ½ cup fresh cilantro
  • 4 cups venison or chicken broth

tomatillos and onions sauteing

saute the tomatillos and onions in the venison juices


  1. Cut the venison into bite sized cubes (about ½ inch). In a bowl, coat the meat with the cumin, coriander, black pepper, and salt.
  2. In a stock pot, heat the oil over medium high heat. Add the venison and brown for about 4 minutes (until the meat is cooked through, but still tender). Remove the meat from the pot and set aside in a bowl.
  3. Chop the tomatillas, onions, and seranos into quarters. Add to the pot and saute in the meat juices. After about 2 minutes, add the garlic.
  4. When the onions and tomatillas are slightly browned, add the broth and cilantro.
  5. Simmer until the onions and tomatillos are tender (about 5 minutes).
  6. In a blender, blend the soup until it has a creamy consistency. You may need to blend in batches.
  7. Return the soup to the pot and add the venison back in. Serve immediately with a dollop of sour cream on top.

Quick Notes

This soup would be good without the venison too, or with chicken or beef.

Cooking time (duration): 15

Number of servings (yield): 4 to 6

Meal type: supper

Culinary tradition: Mexican

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Cold Cucumber Soup with Venison Stock

The cucumbers have been coming in like crazy in the community garden. We didn’t plant any this year, but people have been giving them away. Yum! I’ve had so many cucumbers the last week, I was running out of things to do with them. But I’ve found my favorite…this cucumber soup with venison stock is so good. It’s the perfect thing for a hot day. If you don’t have venison stock, you can substitute with chicken broth.

Cold Cucumber Soup with Venison Stock

Recipe: Cold Cucumber Soup with Venison Stock


  • 1 large cucumber
  • 1 Anaheim pepper
  • 1 cup plain Greek yogurt
  • 1 cup venison stock
  • 1 Tbs apple cider vinegar
  • 3 Tbs fresh cilantro, stemmed
  • ½ tsp kosher salt


  1. Peel the cucumber, slice in half lengthwise, and remove the seeds. Cut the cumber into chunks.
  2. Slice the pepper in half, remove the seeds, and cut into chunks.
  3. Put all of the ingredients into a blender and blend on high until all the cucumber is finely chopped.
  4. Chill for an hour before serving.


If you don’t have plain Greek yogurt, you can use cream or milk. The consistency and flavor will be a little different, but it will still be good. Do not use American style plain yogurt.

Cooking time (duration): 5

Number of servings (yield): 4

Meal type: lunch

Microformatting by hRecipe.

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