Posts Tagged ‘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.
Recipe: Chorizo Soup
Summary: a spicy and flavorful Tex-Mex soup.
- Â¼ cup corn meal
- 2 tbs water
- 6 oz venison chorizo
- Â½ 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
- Â½ cup fresh cilantro, chopped
- 1/2 tsp salt juice of
- 1 lime
- 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 sautÃ© 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.
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)
Microformatting by hRecipe.
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
- 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
- Â½ tsp kosher salt
- 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.
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.
It’s a snowy day here in Virginia, our first this year. It’s also the first snow with the DAWG. We had no idea how she would react. When I tried to take her out for her quick morning constitutional, she wanted no part of the white stuff. So I thought I was going to have a nice, short morning walk.
She actually does love it. Apparently, everything smells that much better in the snow. Lucky me.
But I digress. The other day I made a pumpkin soup that I found in The Nest Winter 08 edition (page 58). The recipe calls for prosciutto, but I still have a freezer full of venison. It really hit the spot for lunch today; it has a wonderful warm flavor and is very filling. I had it with some nice pumpernickel bread.
Parmesan Pumpkin Soup with Frizzeled Venison
- 2 tbs olive oil (I use Spanish)
- 2 oz venison, thinly sliced
- 1 large onion, cut into 1/8 inch dice
- 3 cloves garlic, minced
- 28 oz canned pumpkin
- 32 oz chicken broth
- 1/8 tsp nutmeg
- 1 tsp salt
- 1/2 tsp white pepper, ground
- 4 oz half and half
- 1/2 cup parmesan cheese, grated
- 2 tbs parsley
1. Heat the oil in a large skillet over medium-high heat. Add venison and saute until crisp, about 2 minutes. Remove meat and set aside.
2. Reduce heat to medium, add onion and saute until tender, about 3 minutes. Add garlic and cook a few seconds. Stir in pumpkin, broth, nutmeg, salt, and pepper and bring to a boil. Transfer to slow cooker, cover and cook 3 to 4 hours on high or 6 to 8 on low.
3. Stir in cream and cheese and cover 5 minutes. Stir in parsley. Ladle into bowls and garnish with meat.
Serving size is one heaping cup, 145 calories.