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
Shop Ingredients
Makes 4 servings
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
$14.99$0.44/oz
Organic Red Onions - 0.75 Pound
$1.49 avg/ea$1.99/lb
Garlic - 1 Each
$0.69
Force Of Nature 100% Grass Fed Ground Venison - 14 Ounce
$12.99$0.93/oz
Force Of Nature 100% Grass Fed Ground Elk - 14 Ounce
$14.49$1.03/oz
Not Available
Fresh Thyme Organic Cumin Ground - 2 Ounce
$3.99$2.00/oz
Mccormick Paprika - 2.12 Ounce
$4.99$2.35/oz
Zucchini Squash - 0.75 Pound
$1.12 avg/ea$1.49/lb
Green Bell Peppers - 1 Each
$1.49
Jalapeno Chile Peppers - 0.25 Pound
$0.50 avg/ea$1.99/lb
Roma Tomatoes - 0.75 Pound
$1.49 avg/ea$1.99/lb
Fresh Thyme Tomato Sauce - 15 Ounce
$1.19$0.08/oz
Kitchen Basics Organic Beef Stock - 32 Ounce
Sale
$3.29 was $4.29$0.10/oz
Cilantro - 1 Each
$0.99
Hass Avocados - 1 Each
$0.99
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.79$0.11/oz
Fresh Thyme Organic Ground Black Pepper - 1.98 Ounce
$5.29$2.67/oz
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.