By Beka Garris
Winter is undeniably soup season. Break out the slow cookers, the soup pots, the dutch ovens and the crusty bread as a side. Soup is a comfort food, and for those of us who don’t exactly love winter, soup is a food that’s regularly on the menu.
I will argue that I do enjoy a good seasonal soup in the heat of summer as well, but in winter I love something hearty that includes protein and carbs with lots of flavor. I often like to include wild game in my soups, especially if I’ve had a great hunting season.
If you’re looking to make a few new family friendly recipes this winter, one of these are sure to be a hit.
Pheasant Macaroni & Cheese Soup
I adapted this recipe to suit our taste, and it’s something that even kids will love! You can also sub rabbit or squirrel for the pheasant.
Ingredients:
3 cups cooked shredded pheasant
Salt and pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
3 carrots, grated
1 yellow onion diced
4 cups chicken stock
1 teaspoons thyme
¼ teaspoon freshly grated nutmeg
¾ tablespoon Dijon mustard
½ pound small shell pasta uncooked
2 cups whole milk or half-and-half
½ cup shredded Gruyére cheese
1 cup shredded Colby Jack cheese
½ cup shredded Cheddar blend cheese
Directions:
Add a splash of oil to the bottom of a large pot over medium heat.
Add the carrots and celery and cook 3 minutes, stirring occasionally. Add the onions and cook another 3 minutes or until the onion has softened and is translucent.
Slowly add the chicken stock, while stirring to deglaze the pan. Bring to a boil.
Add the thyme, nutmeg, mustard and pasta. Stir well and bring back to a boil. Reduce the heat to medium-low and simmer the soup about 30 minutes. The pasta should be cooked through and the broth thickened.
Turn the heat to medium and add the milk and shredded pheasant.
Bring the soup to just below boiling and immediately reduce the heat to low. Cook the soup 10 minutes or until it has thickened slightly.
Add the cheeses and stir until melted.
Serve immediately.
Venison Noodle Soup
You can swap the noodles for any type of pasta you like!
Ingredients:
1 lb. Venison or other comparable red meat, diced in 1” cubes and seasoned with salt and pepper
1 small yellow onion, diced
4 garlic cloves minced
4 TBS butter
2-3 carrots, sliced (or more)
1 can diced tomatoes
¼ cup tomato paste
1 quart beef broth
2 TBS Better Than Bullion Beef Base
3 TBS fresh parsley, chopped
½ lb. cooked fettuccine noodles
Directions:
Add the butter, onion, and garlic to a large frying pan and sauté until onions are tender. Then transfer to a large crock pot.
In the same frying pan, add your stew meat and brown on all sides (you may need to add a splash of olive oil or a little more butter). Don’t worry about cooking the meat through, just get a nice sear.
Once the meat is done, add it to your crock pot. Then, add all remaining ingredients except the pasta. At this point you can feel free to add any extra vegetables or herbs that you like. Potatoes would be good, as would some peppers or mushrooms.
Cook on low 8-10 hours, stirring occasionally.
Make your pasta a few minutes before you’re ready to serve and cook until it is al dente. Drain the pasta, then add to the crockpot and mix well. Let it cook another 5-10 minutes and serve.
Venison Tortellini Soup
This is something I make almost weekly during the colder months, and while the soup base is a little more work, its definitely worth it. It’s even better if you use tomatoes you’ve grown yourself!
Ingredients:
1 lb ground venison
3 LBS tomatoes, quartered
7 cloves of garlic, peeled
1 sweet onion, chopped
Salt and pepper
Olive oil
Basil (to taste)
1 carrot, grated
6 cups chicken broth
1 bag frozen cheese tortellini
Directions:
Place the tomatoes and garlic cloves on a baking sheet and season with salt and pepper. Drizzle with olive oil and bake at 375 for one hour.
In a large pot, add enough olive oil to coat the bottom. Add the onion and carrot and saute a few minutes until soft.
Pick the skin off of your roasted tomatoes, rhen add the tomatoes and garlic to the pot along with the remainder of the ingredients (except the venison and tortellini).
Simmer for 15 minutes, then use an immersion blender to blend until smooth. Add salt and pepper to taste if needed, then simmer another 20-30 minutes on low.
Meanwhile, in a large frying pan heat a splash of olive oil and add your venison. Cook over medium high heat, stirring until meat is browned. Season to taste.
Add to the soup and mix well.
Add your frozen tortellini and continue to simmer another ten minutes, or until tortellini is cooked through.
Add a splash of cream and some freshly grated Parmesan cheese before serving.
Read More: INGREDIENT WILD Wild Game Recipes
