Posts Tagged ‘venison stock’

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)

Microformatting by hRecipe.

Sweet and Spicy Venison Jerky Recipe

I’ve been experimenting with venison jerky recipes. I don’t care for the traditional flavors of jerky, so I’m adding my own seasoning blends. Because venison meat works so well with Mediterranean flavors, I thought I’d use the spice blend I use for Shwarma. The result is a sweet and spice venison jerky. It’s almost like eating dessert. I really love it! I use my dehydrator to make the deer jerky, but you could use your oven too. If you want to smoke it, omit the liquid smoke from the recipe.

Recipe: Sweet and Spicy Venison Jerky


  • 2 pounds boneless venison round roast, sliced into ¼ wide strips
  • 4 cups venison broth
  • 2 tablespoons Frontier 5 spice powder
  • 2 tablespoons meat tenderizer
  • 2 teaspoons cumin
  • 4 drops liquid smoke


  1. In a bowl, mix together all ingredients except the venison. Mix until the spices are dissolved as completely as possible.
  2. Put the venison strips in a bowl and cover with the marinade.
  3. Cover the bowl and marinate overnight (about 12 hours) in the refrigerator.
  4. Place the venison on dehydrator sheets.
  5. Dehydrate at 155Ëš for about 8 hours, until jerky is dry, but not brittle. Time will depend on how thick the meat slices are.

Quick Notes

Frontier Five Spice Powder is a blend of Cinnamon, fennel, cloves, star anise, and white pepper. If you can’t find Frontier or a similar blend, you can just add these spices. I’m not sure what the ratio used in the blend is, but the Cinnamon and clove flavors are very dominant.

Cooking time (duration): 10

Number of servings (yield): 12

Meal type: snack

Microformatting by hRecipe.

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.

Test Your Skills
Visit Rouxbe Online Cooking Skill to Master Your Skills!
What's Your Opinion?

Thanksgiving is almost here. What venison dish are you making?

View Results

Loading ... Loading ...
My Favorites

Chowstalker Badge

Proud member of FoodBlogs Around My Family Table

Get plugin