25+ Easy and Delicious Deer Meat Soup Recipes for Every Season

Deer meat, often referred to as venison, offers a rich, savory flavor that elevates any dish it graces.

For those who love to explore the possibilities of cooking with game meat, venison soups are a great place to start.

Whether you’re a seasoned hunter or someone new to the world of venison, there’s something about a hearty bowl of venison soup that brings both comfort and satisfaction.

The earthy flavor of venison pairs wonderfully with a variety of ingredients—from root vegetables and beans to fresh herbs and bold spices.

In this collection, we bring you 25+ deer meat soup recipes that are perfect for any occasion.

These recipes range from simple and rustic stews to more refined dishes that highlight the versatility of venison.

Whether you’re looking for a rich and hearty soup for a cold winter’s evening or a light, vegetable-packed option for a cozy weekend lunch, you’ll find plenty of ideas to suit your taste.

Ready to discover your new favorite venison soup?

Let’s dive into these delicious recipes!

25+ Easy and Delicious Deer Meat Soup Recipes for Every Season

Venison soups are a true culinary delight, offering unique flavors that bring warmth and comfort to the table.

From rich, meaty stews to lighter, vegetable-based broths, these 25+ deer meat soup recipes provide a wide range of options for every taste and occasion.

By experimenting with different ingredients and cooking techniques, you can elevate venison to a whole new level, creating meals that are not only satisfying but also full of hearty, wholesome goodness.

So, whether you’re cooking for a special gathering or simply seeking a cozy meal at home, these venison soups are sure to leave you and your loved ones coming back for more.

Hearty Venison Stew with Root Vegetables

A rich and savory venison stew, perfect for chilly evenings. This hearty recipe combines tender deer meat with the earthy flavors of root vegetables like carrots, parsnips, and potatoes, simmered in a flavorful broth. A touch of red wine adds depth, while fresh herbs infuse the dish with aromatic goodness.

Ingredients:

• 2 lbs venison stew meat, cut into cubes
• 4 medium carrots, peeled and sliced
• 3 medium potatoes, peeled and cubed
• 2 parsnips, peeled and sliced
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 cup red wine (optional)
• 4 cups beef broth
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp flour (optional, for thickening)

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the venison cubes on all sides, then remove and set aside.
2. In the same pot, sauté the onions and garlic until soft and fragrant, about 5 minutes.
3. Add the tomato paste and cook for another minute. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot.
4. Return the venison to the pot, add the carrots, potatoes, and parsnips, then pour in the beef broth. Stir in the thyme, rosemary, salt, and pepper.
5. Bring to a simmer, then reduce the heat to low. Cover and cook for 2-3 hours, until the venison is tender and the flavors have melded together. If you’d like a thicker stew, sprinkle flour over the stew and stir well, then cook for an additional 10 minutes.
6. Taste and adjust seasoning as needed before serving.

The richness of this stew makes it a perfect meal for a cozy night, whether you’re camping in the woods or gathered with loved ones. The venison becomes wonderfully tender over the long simmering time, while the vegetables absorb the savory broth. This dish is both filling and comforting, making it ideal for a satisfying meal on a cold day.

Spicy Venison and Bean Soup

A spicy and flavorful venison soup that combines lean deer meat with hearty beans, tomatoes, and a kick of heat from chili peppers. This soup is ideal for those who enjoy bold flavors and a little extra spice. The combination of beans and venison provides a satisfying and nutritious meal, while the chili heat adds a fun twist.

Ingredients:

• 1 lb venison stew meat, cut into small cubes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups diced tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 green chilies, chopped (adjust to your heat preference)
• 1 tbsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 4 cups beef broth
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp fresh cilantro, chopped (optional)

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown the venison cubes on all sides, then remove and set aside.
2. In the same pot, sauté the onions, garlic, and green chilies until softened, about 5 minutes.
3. Add the cumin, chili powder, and paprika, cooking for another minute until fragrant.
4. Return the venison to the pot, then add the kidney beans, black beans, diced tomatoes, and beef broth. Stir well, ensuring everything is evenly mixed.
5. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1-1.5 hours, or until the venison is tender and the flavors have blended.
6. Season with salt and pepper to taste. If desired, garnish with fresh cilantro before serving.

This spicy venison and bean soup is packed with protein and warmth. The chili peppers give it a delightful heat that pairs perfectly with the earthy flavor of venison. The beans create a thick, hearty texture that will keep you satisfied long after the bowl is empty. It’s a great dish to serve on a cold evening or when you need a satisfying, spicy meal.

Venison and Mushroom Soup

A comforting and earthy venison and mushroom soup that brings together the deep flavors of deer meat and savory mushrooms. This simple yet flavorful soup is easy to make, and its rich broth is perfect for pairing with crusty bread for a complete meal. The mushrooms enhance the venison’s natural richness, creating a warming and satisfying dish.

Ingredients:

• 1 lb venison, cut into small cubes
• 2 cups fresh mushrooms (button, cremini, or a mix), sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the venison cubes on all sides, then remove and set aside.
2. In the same pot, sauté the onions and garlic until softened, about 5 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
4. Return the venison to the pot, then add the beef broth, thyme, and bay leaf. Stir everything together and bring to a simmer.
5. Reduce the heat to low, cover, and cook for 1-1.5 hours, or until the venison is tender.
6. Season with salt and pepper to taste. Garnish with fresh parsley before serving, if desired.

This venison and mushroom soup is the epitome of comfort food. The mushrooms provide an earthy depth that perfectly complements the lean venison, while the broth takes on a rich, savory flavor as it simmers. The combination of ingredients creates a nourishing, satisfying soup that will leave you feeling content. It’s an ideal dish for sharing with friends or family on a cool evening.

Venison and Sweet Potato Soup

This venison and sweet potato soup is a perfect blend of lean deer meat and the natural sweetness of root vegetables. The hearty chunks of sweet potato are balanced by the savory venison and enriched with a hint of rosemary. This soup is both filling and nourishing, making it an ideal meal for colder days or when you need a comforting dish.

Ingredients:

• 1 lb venison stew meat, cut into small cubes
• 2 medium sweet potatoes, peeled and cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or beef broth
• 1 tbsp olive oil
• 1 tsp dried rosemary
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the venison cubes on all sides, then remove and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
3. Add the sweet potatoes, rosemary, cinnamon, salt, and pepper, and stir to coat the vegetables.
4. Pour in the broth and return the venison to the pot. Bring the soup to a boil, then reduce the heat to low.
5. Cover and simmer for about 1.5 hours, or until the venison is tender and the sweet potatoes are soft.
6. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.

This venison and sweet potato soup is a beautifully balanced dish, with the earthy venison and the naturally sweet flavor of the potatoes complementing each other perfectly. The rosemary and cinnamon bring a comforting warmth to the broth, making each spoonful feel both nourishing and satisfying. It’s a great way to enjoy venison in a flavorful and wholesome soup.

Venison and Kale Soup

This venison and kale soup is packed with nutritious greens, hearty venison, and a robust, savory broth. The kale provides a refreshing contrast to the richness of the venison, while the broth, made with beef stock and seasoned with garlic and thyme, ties the flavors together beautifully. It’s a healthy and filling option for anyone looking to enjoy a flavorful soup.

Ingredients:

• 1 lb venison stew meat, cut into small cubes
• 4 cups chopped kale, stems removed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes (optional for heat)
• Salt and pepper to taste
• 1 tbsp fresh lemon juice (optional, for brightness)

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the venison cubes on all sides, then remove and set aside.
2. In the same pot, sauté the onions and garlic until softened, about 5 minutes.
3. Add the beef broth, thyme, and red pepper flakes (if using). Bring the mixture to a simmer, then return the venison to the pot.
4. Cover and cook for about 1.5 hours, until the venison is tender.
5. Add the chopped kale to the pot and cook for an additional 10-15 minutes until the kale is tender.
6. Season with salt and pepper to taste, and add a squeeze of fresh lemon juice if desired for a burst of brightness.

This venison and kale soup is a powerhouse of nutrients, with the lean venison providing protein and the kale offering a boost of vitamins and minerals. The combination of savory beef broth and aromatic thyme brings out the best in the venison, while the kale adds a fresh, slightly bitter note to balance the richness of the meat. It’s a healthy and comforting meal that’s perfect for any time of year.

Venison and Lentil Soup

This venison and lentil soup is a hearty and nutritious meal that combines tender venison with earthy lentils and a medley of vegetables. The lentils add a lovely texture to the soup, while the venison provides a rich, meaty flavor that makes this soup filling and satisfying. With a combination of warming spices, this soup is perfect for cozy nights.

Ingredients:

• 1 lb venison stew meat, cut into small cubes
• 1 cup dry lentils, rinsed
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 4 cups beef or vegetable broth
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 tbsp fresh cilantro, chopped (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the venison cubes on all sides, then remove and set aside.
2. In the same pot, sauté the onions, garlic, carrots, and celery until softened, about 5 minutes.
3. Add the cumin, coriander, and paprika, cooking for another minute until fragrant.
4. Add the lentils, broth, and venison back into the pot, and bring to a boil.
5. Reduce the heat, cover, and simmer for about 1-1.5 hours, or until the lentils are tender and the venison is cooked through.
6. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

This venison and lentil soup is the perfect balance of textures and flavors. The lentils provide a satisfying, earthy base, while the venison adds richness and depth. The warming spices make this soup a flavorful comfort dish that’s full of nutrients. It’s a perfect choice for a filling meal that will keep you warm and nourished.

Venison and Cabbage Soup

This venison and cabbage soup is a hearty, rustic dish full of tender venison, crunchy cabbage, and aromatic seasonings. The cabbage adds a lovely texture and a slightly sweet flavor that complements the rich venison. This soup is perfect for a satisfying and wholesome meal that’s full of both protein and fiber.

Ingredients:

• 1 lb venison stew meat, cut into cubes
• 4 cups chopped cabbage (green or napa)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups beef or vegetable broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp apple cider vinegar (optional, for tang)

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the venison cubes on all sides, then remove and set aside.
2. In the same pot, sauté the onions and garlic until softened, about 5 minutes.
3. Add the broth, thyme, bay leaf, and venison back into the pot. Bring the mixture to a boil.
4. Reduce the heat to low and cover, simmering for about 1 hour or until the venison is tender.
5. Add the chopped cabbage to the pot and cook for another 15 minutes, until the cabbage is tender.
6. Season with salt and pepper to taste, and stir in the apple cider vinegar if using for an extra zing.

This venison and cabbage soup is a simple yet satisfying dish. The cabbage adds a wonderful crunch and a slight sweetness that contrasts beautifully with the richness of the venison. The broth is flavorful, and the long simmer allows the venison to absorb all the seasonings, making each spoonful deep and savory. It’s an easy-to-make soup that is sure to fill you up and keep you warm.

Venison and Tomato Soup

A comforting venison and tomato soup that combines the savory depth of venison with the bright, tangy flavors of tomatoes. This soup is simple but flavorful, with a touch of basil and oregano enhancing the richness of the venison and bringing out the sweetness of the tomatoes. It’s perfect as a standalone meal or served alongside a grilled cheese sandwich for a classic combination.

Ingredients:

• 1 lb venison stew meat, cut into small cubes
• 1 can (28 oz) crushed tomatoes
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• 4 cups beef broth
• Salt and pepper to taste
• 1 tbsp fresh basil, chopped (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the venison cubes on all sides, then remove and set aside.
2. In the same pot, sauté the onions and garlic until softened, about 5 minutes.
3. Add the crushed tomatoes, beef broth, basil, and oregano. Stir to combine.
4. Return the venison to the pot and bring the soup to a boil.
5. Reduce the heat to low, cover, and simmer for 1-1.5 hours, or until the venison is tender and the flavors have melded together.
6. Season with salt and pepper to taste, and garnish with fresh basil if desired.

This venison and tomato soup is a classic that never goes out of style. The venison provides a hearty, meaty flavor that balances perfectly with the acidity of the tomatoes. The herbs bring an extra layer of flavor, and the long simmer time ensures the venison is perfectly tender. It’s an ideal soup for any time of year, offering both comfort and nutrition in every bowl.

Venison and Potato Soup

This venison and potato soup is a creamy and filling dish that combines the tender, flavorful venison with hearty potatoes and a rich, savory broth. The potatoes help thicken the soup, creating a smooth and satisfying texture that’s perfect for a cozy meal. The addition of herbs and cream adds depth, making it a truly comforting option for any dinner.

Ingredients:

• 1 lb venison stew meat, cut into small cubes
• 4 medium potatoes, peeled and cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup heavy cream (optional for richness)
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the venison cubes on all sides, then remove and set aside.
2. In the same pot, sauté the onions and garlic until softened, about 5 minutes.
3. Add the potatoes, thyme, rosemary, salt, and pepper. Stir to combine.
4. Pour in the beef broth and bring the mixture to a boil.
5. Reduce the heat to low and simmer for about 1 hour, until the venison is tender and the potatoes are cooked through.
6. If you prefer a creamier soup, add the heavy cream and stir well. Simmer for an additional 10 minutes.
7. Taste and adjust seasoning if needed before serving.

This venison and potato soup is the ultimate comfort food, with the tender venison and creamy potatoes making every spoonful rich and satisfying. The herbs add a fragrant touch, while the cream, if used, provides a luxurious texture that elevates the dish. It’s a hearty, filling soup that’s perfect for warming up on a cold evening.

Venison and Carrot Soup

This venison and carrot soup is a nutritious and hearty dish that combines tender venison with the natural sweetness of carrots. The soup is aromatic, flavorful, and packed with vegetables, making it a perfect option for a cozy, healthy meal. The carrots add a slight sweetness that complements the rich venison, while fresh herbs bring an added depth of flavor.

Ingredients:

• 1 lb venison stew meat, cut into small cubes
• 4 large carrots, peeled and sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the venison cubes on all sides, then remove and set aside.
2. In the same pot, sauté the onions and garlic until softened, about 5 minutes.
3. Add the sliced carrots, thyme, cumin, salt, and pepper, stirring to combine.
4. Pour in the beef broth, bring the soup to a boil, then return the venison to the pot.
5. Reduce the heat, cover, and simmer for about 1.5 hours, until the venison is tender and the carrots are cooked through.
6. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.

This venison and carrot soup is a great way to enjoy the earthy flavors of venison alongside the natural sweetness of carrots. The cumin adds a warm, slightly smoky note that complements both the meat and the vegetables. It’s a simple yet satisfying meal that is perfect for nourishing your body and warming you up on cooler days.

Venison and Leek Soup

A flavorful and slightly sophisticated venison and leek soup that brings together the savory venison with the mild, sweet taste of leeks. The leeks provide a delicate onion-like flavor that pairs wonderfully with the richness of venison, creating a comforting and balanced soup. Perfect for a special dinner or a cozy night in.

Ingredients:

• 1 lb venison stew meat, cut into small cubes
• 2 leeks, cleaned and sliced into rings
• 2 medium potatoes, peeled and cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp fresh dill, chopped (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the venison cubes on all sides, then remove and set aside.
2. In the same pot, sauté the onions, garlic, and leeks until softened, about 5 minutes.
3. Add the potatoes, thyme, and bay leaf, and stir to combine.
4. Pour in the beef broth and return the venison to the pot. Bring the soup to a boil.
5. Reduce the heat to low, cover, and simmer for 1.5 hours, or until the venison is tender and the potatoes are soft.
6. Season with salt and pepper to taste, and garnish with fresh dill if desired.

This venison and leek soup has a light but rich flavor profile. The leeks contribute a subtle sweetness and complexity to the broth, while the venison adds depth. The potatoes create a creamy texture, and the fresh dill brings an aromatic touch that elevates the entire dish. It’s an elegant, yet simple soup that’s perfect for any occasion.

Venison and Pea Soup

A classic, hearty venison and pea soup that combines lean venison with the sweet, tender peas for a comforting dish that’s both filling and nutritious. The peas add a lovely pop of sweetness to the rich venison, and the addition of thyme and bay leaves gives the soup a deep, savory flavor. It’s perfect for a healthy and satisfying meal.

Ingredients:

• 1 lb venison stew meat, cut into small cubes
• 2 cups dried split peas, rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp fresh thyme or parsley, chopped (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the venison cubes on all sides, then remove and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
3. Add the split peas, thyme, and bay leaf, then pour in the beef broth.
4. Bring the soup to a boil, then reduce the heat and add the venison back into the pot.
5. Cover and simmer for about 1.5 to 2 hours, until the venison is tender and the peas are soft and starting to break down.
6. Season with salt and pepper to taste, and garnish with fresh thyme or parsley if desired.

This venison and pea soup is a wonderful blend of savory venison and the natural sweetness of peas. The split peas provide a satisfying texture, while the venison adds richness to the broth. The long simmering time allows the flavors to meld beautifully, making this soup a comforting, nutritious option for any meal.

Venison and Mushroom Soup

This venison and mushroom soup is a savory, earthy dish that combines the rich flavor of venison with the deep, umami taste of mushrooms. The mushrooms absorb the savory broth, adding a wonderful depth of flavor, while the venison provides protein and richness. It’s a perfect meal for those who love a hearty, comforting soup with a bit of sophistication.

Ingredients:

• 1 lb venison stew meat, cut into small cubes
• 2 cups mushrooms (button, cremini, or shiitake), sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp soy sauce (optional, for extra umami)
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the venison cubes on all sides, then remove and set aside.
2. In the same pot, sauté the onions and garlic until softened, about 5 minutes.
3. Add the mushrooms and thyme, and cook until the mushrooms have released their moisture and begin to brown, about 7-10 minutes.
4. Pour in the beef broth and soy sauce (if using), and return the venison to the pot.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 1.5 hours, until the venison is tender and the mushrooms have fully cooked.
6. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This venison and mushroom soup is a deeply satisfying dish with a luxurious, earthy flavor. The mushrooms complement the venison perfectly, providing a rich, savory profile that makes every spoonful a treat. It’s a perfect soup for those who appreciate the robust taste of wild game and the heartiness of mushrooms.

Venison and Butternut Squash Soup

A deliciously comforting venison and butternut squash soup that combines the savory richness of venison with the sweet, nutty flavor of roasted butternut squash. The soup is smooth and velvety, with a delicate balance of sweetness from the squash and savory depth from the venison. It’s a perfect fall or winter dish that’s full of flavor and nutrients.

Ingredients:

• 1 lb venison stew meat, cut into cubes
• 3 cups butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• Salt and pepper to taste
• 1 tbsp fresh sage, chopped (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with a little olive oil, salt, and pepper, then roast them in a single layer on a baking sheet for about 25-30 minutes, or until tender and lightly browned.
2. Heat olive oil in a large pot over medium heat. Brown the venison cubes on all sides, then remove and set aside.
3. In the same pot, sauté the onions and garlic until softened, about 5 minutes.
4. Add the roasted butternut squash, cinnamon, ginger, and broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
5. Use an immersion blender to purée the soup until smooth (or transfer in batches to a blender).
6. Return the venison to the pot and simmer for an additional 30 minutes, until the venison is tender.
7. Season with salt and pepper to taste, and garnish with fresh sage before serving.

This venison and butternut squash soup is a warming, balanced dish that perfectly combines the sweet and savory elements. The creamy texture from the squash and the rich flavor of the venison create a satisfying soup that’s perfect for the cooler months. The addition of cinnamon and ginger adds a subtle spice that complements the sweetness of the squash.

Venison and Bean Soup

A robust and filling venison and bean soup that blends tender venison with hearty beans for a nutritious and satisfying meal. This soup is full of protein and fiber, with the venison providing depth of flavor and the beans contributing a creamy texture. The earthy seasonings and vegetables bring it all together for a comforting dish that’s perfect for a hearty meal.

Ingredients:

• 1 lb venison stew meat, cut into small cubes
• 1 cup dried white beans (such as navy or great northern), soaked overnight and drained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp fresh cilantro, chopped (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the venison cubes on all sides, then remove and set aside.
2. In the same pot, sauté the onions and garlic until softened, about 5 minutes.
3. Add the beans, oregano, cumin, smoked paprika, and beef broth, and bring the soup to a boil.
4. Reduce the heat, cover, and simmer for about 1.5 hours, or until the venison is tender and the beans are soft.
5. Season with salt and pepper to taste. Garnish with fresh cilantro if desired.

This venison and bean soup is a protein-packed, hearty dish that is perfect for a satisfying dinner. The beans add a creamy texture, while the venison gives the soup a rich, meaty flavor. The earthy spices like cumin and smoked paprika enhance the flavors, making this a comforting and filling meal that will keep you full for hours.

Note: More recipes​ are coming soon!