Posts Tagged ‘broth’
Spicy Venison Sausage Soup
November 30th, 2010 | 
Author: 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.
Recipe: Chorizo Soup
Summary: a spicy and flavorful Tex-Mex soup.
Ingredients
- 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
Instructions
- Mix corn meal and water in a mixing bowl. Add the chorizo, turkey, and egg and mix thoroughly.
- Form the meat into tablespoon sized balls.
- Spray a skillet lightly with oil and heat to medium. Add meatballs and cook until browned (about 8 minutes), turning occasionally. Set aside.
- 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.
- Add the stock and adobo sauce and bring to a boil.
- Reduce heat and add the meatballs. Simmer until the meatballs are cooked through.
- 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.
Variations
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)
Microformatting by hRecipe.
Posted in Venison Soups | 
Tags: broth, chipotle, deer meat, Mexican, soup, Tex-Mex, venison recipe, venison sausage recipe, venison stock | 
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Venison Mole Chili
It’s venison chili season! This weekend I made some mole sauce, and thought it would make a nice chili. It did. Here is my deer chili recipe…enjoy!
Recipe: Venison Chili Mole
Summary: deer chili recipe with Mexican mole sauce
Ingredients
- 2 pounds ground venison
- 1 tablespoon oil
- 1 medium onion, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 28 oz can diced tomatoes, drained
- 1 14 oz can black beans, drained and rinsed
- 1 tsp kosher salt
- 1 ½ cups mole sauce
Instructions
- In a medium sauté pan, brown the venison. Drain any grease and set aside.
- Heat the oil in a large stock pan. Add the onion, and sauté until tender.
- Add the peppers and continue to sauté until tender.
- Add the tomatoes, beans, salt, and mole sauce and mix thoroughly.
- Bring mixture to a light boil, reduce heat to low and simmer for ½ to 2 hours, depending on how much time you have.
- Serve with sour cream, grated cheddar cheese, and chips.
Cooking time (duration): 20 minutes
Number of servings (yield): 8
Meal type: dinner
Microformatting by hRecipe.
Posted in Venison Chili |
Tags: broth, chili, chipotle, deer meat, Ground Venison, Mexican, sauce, venison recipe |
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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.
Recipe: Cold Cucumber Soup with Venison Stock
Ingredients
- 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
Instructions
- Peel the cucumber, slice in half lengthwise, and remove the seeds. Cut the cumber into chunks.
- Slice the pepper in half, remove the seeds, and cut into chunks.
- Put all of the ingredients into a blender and blend on high until all the cucumber is finely chopped.
- Chill for an hour before serving.
Variations
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.
The perfect gift for venison lovers! Buy today.
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