Wild Game Taco Soup with Elk and Venison
Easy to prepare but impressive by design, this soup combines Elk, Venison and Beef Stock for a rich and fragrant flavor. Familiar fall veggies add a hearty texture and finish fresh with avocado on top.
Recipe - Downers Grove, IL
Wild Game Taco Soup with Elk and Venison
Prep Time9 Minutes
Servings4
Cook Time15 Minutes
Ingredients
2 tbsp. olive oil
1 red onion, diced
2 garlic cloves, minced
1 lb. Force of Nature ground venison
1 lb. Force of Nature ground elk
3 tbsp. chili powder
2 tbsp. ground cumin
1 tsp. paprika
1 zucchini, diced
2 bell peppers diced
1 jalapeño, minced
2 cup tomatoes, diced
1 cup tomato sauce
4 cups beef stock
Fresh cilantro (to garnish)
1 avocado, sliced (optional)
Sea salt to taste
Ground black pepper to taste
Directions
- Heat the cooking fat in a large Dutch oven over med-high heat. Add the onion and garlic, cook 2 to 3 minutes.
- Add the ground elk and venison to the onion mixuture, season with salt and pepper, brown 4 to 5 minutes, stirring occasionally.
- Sprinkle all of the spices over the meat and mix everything well.
- Add the zucchini, bell pepper, tomatoes, & jalapeno to the saucepan.
- Pour in the tomato sauce and beef stock, stir.
- Cover, lower heat to medium, and let simmer 20 to 25 minutes.
- Adjust the seasoning and serve topped with fresh cilantro and sliced avocado.
9 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Directions
- Heat the cooking fat in a large Dutch oven over med-high heat. Add the onion and garlic, cook 2 to 3 minutes.
- Add the ground elk and venison to the onion mixuture, season with salt and pepper, brown 4 to 5 minutes, stirring occasionally.
- Sprinkle all of the spices over the meat and mix everything well.
- Add the zucchini, bell pepper, tomatoes, & jalapeno to the saucepan.
- Pour in the tomato sauce and beef stock, stir.
- Cover, lower heat to medium, and let simmer 20 to 25 minutes.
- Adjust the seasoning and serve topped with fresh cilantro and sliced avocado.
