Wild In The Kitchen: Venison Sausage Soup With Kale

Mike Bolton | December 4, 2019


Here’s a hearty venison soup guaranteed to wow. It can be made better with fresh kale out of one of your food plots!

2 lbs. venison sausage

2 large onions, chopped

6 cloves garlic, minced

12 cups chicken broth

8 Russet potatoes, diced

1 bunch kale

2 cups heavy cream

8 slices cooked bacon

Red pepper flakes

salt and pepper

Parmesan cheese

Remove venison sausage from casings. In a large pot over medium heat, brown sausage, breaking it up with a wooden spoon. Transfer to a paper towel on a plate to drain. Add onion to pot and let cook until soft, then add garlic and cook for about a minute more. Season with salt and pepper and red pepper flakes. Add chicken broth and potatoes and cook until potatoes are tender. Stir in kale and let cook until leaves are tender and bright green. Then stir in heavy cream, sausage and crumbled bacon, and simmer 5 minutes more. Season with pepper and Parmesan cheese. 

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