Wild In The Kitchen: Venison Sausage And Black Bean Soup

Last month we told you how to make venison sausage. If you’ve already got some in the freezer, here’s a recipe to use it in. For a little kick, add your favorite hot sauce or a few hot peppers when you add the liquid ingredients.

Black Deer Soup

(Venison sausage and black bean soup)

1 lb. venison sausage (ground)

2 cans black beans

1 medium onion chopped

1 green bell pepper (chopped)

2 medium tomatoes (diced)

1 can corn

1 can chicken broth
1Tbl. garlic powder

1 Tsp. dried basil

salt and pepper to taste

In a large skillet, break up venison sausage and cook over medium heat until it is well browned. Drain off the excess oil into a large pot, set sausage aside and bring the oil back to temperature. Adding a pinch of salt, sweat the onions and bell pepper in the hot oil until the onions are transparent and the peppers are soft. Add the cooked sausage, the diced tomatoes, the black beans, the corn, garlic powder and dried basil to the large pot. The mixture should be pretty liquid, but add chicken broth as you see fit to attain the consistency you’re looking for. Salt and pepper to taste. Simmer over medium-low for at least 30 minutes. Longer cooking allows the flavors to better meld. Serve with cornbread.

(Serves 4 to 6)