Venison Soup with Tomatillos

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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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