Ground Venison and Red Pepper Soup

Ground Venison and Red Pepper Soup

  • Prep time

    10 minutes

  • Cook time

    20 minutes

  • Course

    Main

  • Skill level

    Beginner

  • Season

    Fall, Winter

  • Serves

    4 to 6
Chef’s notes

This Spanish-inspired stew was designed for busy weeknights when you need a healthy dinner on the table in 30 minutes. The recipe is pretty versatile, as it works with your choice of ground meat and a shelf-stable starch such as couscous. It’s a different approach to incorporating ground meat into your weekly rotation and a great way to make use of pantry staples.

Ingredients

  • 1 lb. ground venison
  • 2 tbsp. olive oil, divided
  • 2 tsp. kosher salt
  • 1 tbsp. smoked paprika
  • 2 tsp. dried rosemary leaves (use 1 tsp. if ground)
  • 1 medium yellow onion, diced
  • 4 cloves of garlic, minced or smashed in a mortar and pestle
  • 6-8 cups of chicken stock*
  • 2 roasted red peppers, sliced into strips*
  • 2 cups of torn kale or other hardy greens, loosely packed
  • 1 cup Israeli couscous, orzo pasta, brown rice, diced potatoes, or pre-cooked chickpeas

Also works with

Any ground wild game

Special equipment

Pot or Dutch Oven

Preparation

  1. Heat a large pot or Dutch oven over medium-high heat. Add roughly a tablespoon of olive oil to the pot, or enough to coat it in a thin layer. Once the oil shimmers, add the ground venison and brown. Sprinkle in the salt, paprika, and rosemary, and stir to combine. Remove the venison and set aside.
  2. Add another tablespoon of oil if needed and sauté the diced onion until brown and soft, 3 to 5 minutes. Add the minced garlic and cook an additional minute, or until fragrant.
  3. Deglaze the pan with chicken stock (see note below). Return the venison and add the strips of red peppers. Simmer for 10 to 15 minutes to reduce the liquid and intensify flavors.
  4. Add the pasta or beans and kale to the pot. Cook for an additional 10 to 15 minutes, or until tender.
  5. Taste and season with extra salt or black pepper if desired. Serve hot.

*Grains and pastas can absorb up to twice their weight in liquid; if using this type of starch you will need about 8 cups of chicken stock. If using beans or potatoes, you may only need about 6 cups of liquid.

*Many grocery stores carry roasted red bell peppers in a jar. Look in the pasta aisle near the canned tomatoes, artichokes, and capers.

Chef’s notes

This Spanish-inspired stew was designed for busy weeknights when you need a healthy dinner on the table in 30 minutes. The recipe is pretty versatile, as it works with your choice of ground meat and a shelf-stable starch such as couscous. It’s a different approach to incorporating ground meat into your weekly rotation and a great way to make use of pantry staples.

Ingredients

  • 1 lb. ground venison
  • 2 tbsp. olive oil, divided
  • 2 tsp. kosher salt
  • 1 tbsp. smoked paprika
  • 2 tsp. dried rosemary leaves (use 1 tsp. if ground)
  • 1 medium yellow onion, diced
  • 4 cloves of garlic, minced or smashed in a mortar and pestle
  • 6-8 cups of chicken stock*
  • 2 roasted red peppers, sliced into strips*
  • 2 cups of torn kale or other hardy greens, loosely packed
  • 1 cup Israeli couscous, orzo pasta, brown rice, diced potatoes, or pre-cooked chickpeas

Also works with

Any ground wild game

Special equipment

Pot or Dutch Oven

Preparation

  1. Heat a large pot or Dutch oven over medium-high heat. Add roughly a tablespoon of olive oil to the pot, or enough to coat it in a thin layer. Once the oil shimmers, add the ground venison and brown. Sprinkle in the salt, paprika, and rosemary, and stir to combine. Remove the venison and set aside.
  2. Add another tablespoon of oil if needed and sauté the diced onion until brown and soft, 3 to 5 minutes. Add the minced garlic and cook an additional minute, or until fragrant.
  3. Deglaze the pan with chicken stock (see note below). Return the venison and add the strips of red peppers. Simmer for 10 to 15 minutes to reduce the liquid and intensify flavors.
  4. Add the pasta or beans and kale to the pot. Cook for an additional 10 to 15 minutes, or until tender.
  5. Taste and season with extra salt or black pepper if desired. Serve hot.

*Grains and pastas can absorb up to twice their weight in liquid; if using this type of starch you will need about 8 cups of chicken stock. If using beans or potatoes, you may only need about 6 cups of liquid.

*Many grocery stores carry roasted red bell peppers in a jar. Look in the pasta aisle near the canned tomatoes, artichokes, and capers.

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Save this recipe

Ground Venison and Red Pepper Soup

Recipe by: Danielle Prewett
Ground Venison and Red Pepper Soup
  • Prep time

    10 minutes

  • Cook time

    20 minutes

  • Course

    Main

  • Skill level

    Beginner

  • Season

    Fall, Winter

  • Serves

    4 to 6
Chef’s notes

This Spanish-inspired stew was designed for busy weeknights when you need a healthy dinner on the table in 30 minutes. The recipe is pretty versatile, as it works with your choice of ground meat and a shelf-stable starch such as couscous. It’s a different approach to incorporating ground meat into your weekly rotation and a great way to make use of pantry staples.

Ingredients

  • 1 lb. ground venison
  • 2 tbsp. olive oil, divided
  • 2 tsp. kosher salt
  • 1 tbsp. smoked paprika
  • 2 tsp. dried rosemary leaves (use 1 tsp. if ground)
  • 1 medium yellow onion, diced
  • 4 cloves of garlic, minced or smashed in a mortar and pestle
  • 6-8 cups of chicken stock*
  • 2 roasted red peppers, sliced into strips*
  • 2 cups of torn kale or other hardy greens, loosely packed
  • 1 cup Israeli couscous, orzo pasta, brown rice, diced potatoes, or pre-cooked chickpeas

Also works with

Any ground wild game

Special equipment

Pot or Dutch Oven

Preparation

  1. Heat a large pot or Dutch oven over medium-high heat. Add roughly a tablespoon of olive oil to the pot, or enough to coat it in a thin layer. Once the oil shimmers, add the ground venison and brown. Sprinkle in the salt, paprika, and rosemary, and stir to combine. Remove the venison and set aside.
  2. Add another tablespoon of oil if needed and sauté the diced onion until brown and soft, 3 to 5 minutes. Add the minced garlic and cook an additional minute, or until fragrant.
  3. Deglaze the pan with chicken stock (see note below). Return the venison and add the strips of red peppers. Simmer for 10 to 15 minutes to reduce the liquid and intensify flavors.
  4. Add the pasta or beans and kale to the pot. Cook for an additional 10 to 15 minutes, or until tender.
  5. Taste and season with extra salt or black pepper if desired. Serve hot.

*Grains and pastas can absorb up to twice their weight in liquid; if using this type of starch you will need about 8 cups of chicken stock. If using beans or potatoes, you may only need about 6 cups of liquid.

*Many grocery stores carry roasted red bell peppers in a jar. Look in the pasta aisle near the canned tomatoes, artichokes, and capers.