Venison soup

(Tim Cee) #1

Cut a generous lump of bacon into 1” pieces.
Fry it and leave the grease hot in the pan.
Meanwhile, slice venison tenderloin (or beef) to 1/4” thickness cross grain.

When the bacon is cooked as desired, sear the venison in the bacon on both sides and add to the bacon in a separate plate. Season the venison with creole seasoning as you go.

Fry cubed seasoning blend, bell peppers, garlic, onions etc in the remaining juices.

Put everything back in the fry pan, stir it up until warmed and eat.

(Bob M) #2

It sounds good, but why is it a soup?

(Carnivore for the win) #3

Sounds good. I do a similar thing with thin cut venison but without the vegetables.

Fry thin cut venison in a pan with a couple ounces fat, usually clarified butter or bacon fat, until meat is nicely caramelized. Remove meat from pan and set aside. Deglaze the pan with small amount of chicken stock, beef stock, or bone broth. Add more of the liquid and simmer down until somewhat thickened, stirring constantly. Pour sauce from pan over venison and enjoy.

(Tim Cee) #4

I like to have enough lard to make it a soup.

(Bob M) #5

So, it’s meat swimming in lard?