The first thing my three-year-old daughter always asks for when I fill a tag, is “soup!” I was lucky enough to take two deer this past deer season and my daughter said, “Let’s make deer soup!”

I’d never really used venison in soup before: stew and chili yes, but not soup. So, this was something a little new for me. I had the idea in my head of creating a red meat version of chicken noodle soup; something comforting yet hearty for the cold winter months. I found a few recipes that gave me a general idea of what I needed to start with, and the end result was exactly what I was looking for.

If you’re a fan of soup like we are, I highly recommend making this! The broth is delicious and flavorful, the meat is juicy and tender, and it is loaded with bright veggies and comforting pasta. This goes amazing well with freshly baked bread.

Ingredients

  • 1 lb. stew meat, diced in 1” cubes and seasoned well
    1 small yellow onion, diced
    4 garlic cloves minced
    4 TBS butter
    2-3 carrots, sliced (or more)
    1 can diced tomatoes
    1/4 cup tomato paste
    1 quart beef broth
    2 TBS Better Than Bullion Beef Base
    3 TBS fresh parsley, chopped
    1/2 lb. cooked fettuccine noodles (can sub any other pasta)

Method

Add the butter, onion, and garlic to a large frying pan and sauté until onions are tender. Remove the onions and garlic and add 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. Mix the soup well, then let sit five minutes. Serve with fresh bread and butter.

Beka Garris is a freelance writer who lives in southern Ohio with her husband and daughters. She enjoys hunting, bowfishing, and gardening in her spare time, and is passionate about passing on the traditions to the next generation.