Here we go Steelers, here we go! Okay, so I am not a HUGE football fan. But I do enjoy watching the Steelers win and I like when they make it to the postseason. Especially since that gives me an opportunity to cook up some game day grub. As soon as the Steelers clinched a spot in the AFC Wild Card game I started to search Pinterest for football themed recipes. I kept coming across sliders and burgers. That made me think of The Wild Chefs Venison Cheeseburger Soup. All of his recipes look amazing so I knew I couldn’t go wrong. I was waiting for a special occasion to make this recipe and what better reason to make soup than on the road to the SOUP-er bowl. I also like how the soup is black and gold.
My version is a little bit different than the original but it still turned out delicious. I made some homemade onion straws to go along with it. I also topped it off with some jalapeno and avocado. My uncle Todd and Tom got to be the taste testers. I think they agree this recipe is most definitely a keeper. In fact, I might have to make it again for this Sundays Playoff game.
- 2 lbs Ground Venison
- 6 cups Venison Stock ( vegetable, or beef will work)
- 1 lb Yellow Potatoes (halved)
- 2 cups Carrots (rough chopped)
- 1 large Onion (rough chopped)
- 15 oz can Fire Roasted Tomatoes
- 4 cloves Garlic
- 3 cups (shredded) Artisan Smoked Cheddar Cheese
- 4 tablespoons Worcestershire Sauce
- 1 tablespoon Dry Mustard
- 1 teaspoon Liquid Smoke
- to taste Salt n Pepper
- In a slow cooker add the carrots, onion, potatoes, garlic, tomatoes and venison stock. Set slow cooker on high for 4 hours.
- While the veggies are cooking brown the venison meat in a large skillet over medium heat. Make sure the skillet is preheated so the meat will brown and not boil in its juices. Once it is finished cooking set it aside.
- After the vegetable have cooked for 4 hours blend them till smooth using a hand blender. Once you have a nice even consistency add meat, cheese, worcestershire sauce, nutritional yeast, dry mustard, liquid smoke* and salt n pepper. Let the soup cook for about 1 more hour or so.
- I highly recommend garnishing the soup off with some jalapenos and onion straws, it really took it to the next level. I also added avocado, green onion, sesame seeds and served it in a giant burger bread bowl. Enjoy!*The original recipe used bacon but I don’t eat pork so I added the liquid smoke for bacon-y taste. I added bacon at the end to the boys soup but not in mine. You can skip the liquid smoke and just add bacon here.