If the smell of venison meat is too strong for you, I have a cooking suggestion to try out! Grind the meat and use it to make a venison soup with bacon, tomatoes, spices and colourful peppers. Serve it warm in bowls and dip slices of bread into it. An excellent dish for cold winter gatherings with friends.
Flavourful Ground Venison Soup With Bell Peppers
A yummy and spicy ground venison soup! The red, orange and yellow peppers give the soup colour, and the roasted tomatoes add a fresh taste!
Ingredients
- 1 pound ground venison (minced venison)
4 cups cherry tomatoes
2 tablespoons olive oil
1 medium red onion - diced
5 slices bacon - cut into bite-sized pieces
3 cloves garlic - minced
3 cups beef stock (beef broth or beef bouillon) - more if needed
1 medium orange bell pepper - diced
1 medium red pepper - diced
1 medium yellow bell peppers - diced
¾ cup tomato paste
½ teaspoon salt
½ teaspoon ground black pepper
2 teaspoons dried parsley
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
1 teaspoon Dijon mustard
1 teaspoon sugar
4 medium jalapenos
⅓ cup Colby Jack cheese - for topping
Instructions
- Heat oven to 425°F.
- Prepare a 9×13 baking pan by covering it with foil.
- Toss cherry tomatoes with half of the olive oil in a medium-sized bowl.
- Spread the tomatoes in an even layer on the foil-lined pan and place in the oven.
- After 20 minutes, flip the tomatoes over with a spatula. Bake another 20 minutes until cherry tomatoes are slightly charred.
- While roasting tomatoes heat a Dutch oven with the remaining half of the olive oil. Add the onion, bacon pieces, and garlic and cook over medium heat, stirring, until the bacon is done but not crispy and the onion is translucent.
- Add the ground venison, stir and cook until the venison is pink. Discard fat (there shouldn’t be much).
- Add the remaining ingredients (except the tomatoes and the shredded cheese) to the Dutch oven and stir well.
- Then bring to a boil. Reduce heat and let it simmer for 20 minutes or until the peppers are tender but not mushy.
- Add warm roasted cherry tomatoes to the mixture and stir gently. If the soup becomes too dry, add more broth.
- You can adjust seasonings to your liking.
- Dish into serving bowls and sprinkle shredded cheese on top.
- Serve the soup warm with your favourite bread!
Notes
Venison does not need to be cooked as long as ground beef. When using beef, cook it until browned.
Nutrition
Calories: 286kcalCarbohydrates: 19gProtein: 24gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 69mgSodium: 995mgPotassium: 1215mgFiber: 4gSugar: 11gVitamin A: 2550IUVitamin C: 120mgCalcium: 110mgIron: 5mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
