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Jalapeno Popper Soup with Shredded Venison

It’s Soup Season in Florida . . .

There’s not much better than a warm bowl of soup on a Saturday afternoon – the ducks have been cleaned, the dogs are lazing away on the floor, college football is on a never ending loop on the TV, and this Jalapeno Popper Soup is ready and waiting to make your day complete!

Crockpot Venison Roast

  • 2-3 lb Venison roast (frozen or thawed)
  • 2 cups of broth
  • Salt & Pepper

Season Roast with salt and pepper and cook in crock pot

  • Frozen – 12 hours on low
  • Thawed – 6-8 hours on low

Once cooked shred and store – this will make enough for the soup (see below) and leftovers for a snack!

Jalapeno Popper Soup w/ Shredded Venison

  • 2-3 cups shredded venison
  • 5 slices of bacon chopped
  • 3 cups of chicken stock
  • 1 tsp ground cumin
  • ½ tsp paprika
  • Salt & pepper
  • 1 onion diced
  • ½ green bell pepper diced
  • 3 jalapenos seeded and diced
  • ¾ cups of Heavy Cream
  • 8oz block of cream cheese (softened)
  • 1 ½ cups of shredded mozzarella
  • 1 cup shredded sharp cheddar

In a large sauce pan add the chopped bacon and begin to cook it. Once cooked remove bacon and drain, reserving some grease in the pan. Add onions, bell pepper, jalapenos, and seasoning  to pan with bacon grease and cook till softened. Add in your 3 cups of chicken stock and bring to a simmer. Add in shredded venison and some of the bacon (reserve some to crumble for a garnish). Cube the block of cream cheese and add to pan. After cream cheese has melted add the heavy cream and bring back to a simmer. Add shredded mozzarella and cheddar and stir till melted. Serve with reserved bacon crumbles on top.

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