Our family LOVES this soup, especially on a cold night! It’s a total wild-game comfort food. When you eat this dish, it’s like being wrapped in a giant hug from your grandma (assuming your grandma is the soft, loving, nurturing type and not the crazy cat lady who smells funny).
This recipe is easiest to make with a pressure cooker but can be adapted for the stove-top. The meat doesn’t come out as good when it’s done on the stove but you gotta do, whatcha gotta do! We’ll provide the recipe for the pressure cooker but put stove-top options in the notes section at the bottom. Or, you could always throw it back old school and invest in a pressure cooker. They make super-safe, non-exploding options these days, so fret not about the safety issues of the past! Plus, they make tougher and leaner cuts of wild-game super moist and delicate. We think the pressure cooker should make a strong comeback and be a staple in every kitchen.
From our kitchen to yours, please warm your belly and soul with our Fully Loaded Venison Baked Potato Soup! Let us know how you like it!
FULLY LOADED VENISON BAKED POTATO SOUP
From the Kitchen of Jen “The Archer” Cordaro
- 5 lbs. of russet potato, peeled and cubed
- 3-4 stalks of celery, sliced thin
- 1 large onion, diced
- 3 garlic cloves, minced
- 1/4 C. of butter
- 1 Lb. of any meat from the Cervidae family (elk, deer, moose, caribou, etc.)
- 2-3 pieces of bacon, reserve one piece for topping (brown and chop it)
- 4 C. of wild bird stock (or chicken if you must)
- 1/2 C. of milk
- 1 C. of heavy cream or half & half for a thinner soup
- 1 Tbsp. of season salt
- 1 Tbsp. of black pepper
- Sour cream, shredded cheddar cheese, green onion/chives, bacon, for topping
- Put the pressure cooker on the stove and brown the venison on medium-high heat without adding any oil or butter.
- Once meat is browned on the outside, add all of the ingredients to the pot except the dairy products and toppings, stir well to combine.
- Put the lid on the pressure cooker, bring to pressure under the high pressure setting (use 10 pounds in an older pressure cooker) and set timer for 10 minutes once it starts steaming at full blast.
- Release pressure, open lid, and mash contents of pot with a potato masher until chunky, not pureed.
- Add milk and cream and stir to combine.
- Top with sour cream, cheddar cheese and green onions.
Serve with a side salad or in a bread bowl.
Follow instructions above except: dice venison instead of cubing it, bring to a boil and reduce heat to medium-low until meat is tender, stirring often. Contents may stick to bottom of pot if you don’t stir it often. If you don’t want your potatoes to be really mushy, add them after the meat is tender and finish cooking soup until potatoes are tender.
Please be kind: If you share this recipe, please tag it back to Jen “The Archer” Cordaro and/or the Hunting Homestead.