A rich, hearty wild game soup made with ground venison, tender potatoes, vegetables, and sharp cheddar.
INGREDIENTS
1 tablespoon olive oil
1 pound ground venison
3/4 teaspoon salt
3/4 teaspoon black pepper
3 cups mirepoix
(or 1 cup diced carrots, 1 cup diced celery, and 1 cup diced yellow onion)
1 tablespoon minced garlic
1 1/2 pounds baby gold potatoes, diced (about 4 cups)
1 1/2 teaspoons Italian seasoning
1/2 teaspoon ground mustard powder
1/4 teaspoon ground sage
1/2 teaspoon dried thyme
3 cups chicken stock or broth
1 bay leaf (optional)
5 tablespoons unsalted butter
6 tablespoons flour
3 cups whole milk
1/2 cup heavy cream
1 1/2 cups frozen peas
1 cup frozen corn
2 cups shredded sharp Cheddar cheese
Fresh herbs (optional, for serving – parsley or thyme)
Crusty buttered bread (optional, for serving)
INSTRUCTIONS
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Brown the Venison
Add olive oil to a large pot over high heat. Once hot, add the ground venison along with salt and pepper. Let it sear for about 1 minute per side before breaking it apart. Cook until nicely browned.
Use a slotted spoon to remove the venison, leaving about 1–2 tablespoons of grease in the pot. If there is excess oil, discard it.
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Build the Base
Add the carrots, celery, and onion to the pot. Sauté for 6–8 minutes until softened.
Add the potatoes, garlic, and seasonings. Stir constantly for 1–2 minutes until fragrant.
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Simmer
Add the chicken stock and bay leaf. Bring to a boil over medium-high heat, then reduce heat to medium. Cover and simmer for 10–15 minutes, or until the potatoes are tender. -
Make the Cream Sauce
In a separate pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
Slowly pour in the milk, whisking until smooth. Cook until thickened and gently bubbling. Stir in the heavy cream and remove from heat.
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Finish the Soup
Pour the cream mixture into the soup along with the cooked venison, peas, and corn. Stir well.
Reduce heat to low and add the shredded Cheddar one handful at a time, stirring until smooth and creamy. Cook, stirring occasionally, until nicely thickened.
Remove and discard the bay leaf. Taste and adjust seasoning as needed.
Serve warm, topped with fresh parsley or thyme, alongside toasted buttered bread.
