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The temps just dropped again and it’s a perfect day for soup at my house. I thawed out some tenderloin and backstrap steaks and decided to change up my thought process and use them in a soup. Before you call me crazy and close the recipe, just hear me out. In this soup, the meat is not cooked long and is served medium in the end. That quick, short cooking helps keep it tender.
When you choose your beer, make sure you choose something that is not highly bitter. If you do have a bitter beer you want add some little by little while tasting to get the mixture right. A very bitter beer can overpower the other earthy flavors in this dish. Enjoy with some bread and the same beer you cooked with to pair the flavors.
Serving Size: 4-6 servings
Time to make: 45 minutes
Special Equipment: Stove top
Also works with: Any Game Steak
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2 lbs of venison steak, cubed
½ tsp salt
½ tsp black pepper
2 tbsp flour
2 tbsp butter
2 tbsp beef tallow
1 small yellow onion, diced
3 cloves of garlic, minced
1 lbs of mushrooms, sliced
1 tsp Italian seasoning
1 cup of amber ale
1 tsp pepper
1 tsp salt
1 tbsp Worcestershire sauce
5 cups of wild game stock (sub beef stock)
How to make it
- Bring a medium pot to medium high heat
- Amply season the venison steak with salt and black pepper and toss the meat in the flour.
- Add the butter and tallow to the pot. All it to melt and get hot, but not smoking
- Add the meat to the pan and let the meat quickly brown. Just 1-2 minutes. Remove the meat from the pan and set aside. You want the meat to be rare to medium rare
- Add the mushrooms, onions, and garlic to the pot and let them brown for 2-3 minutes
- Season the vegetables with the Italian seasoning and stir in the beer, pepper, salt, and Worcestershire sauce.
- Allow the mixture to come to simmer and then stir in the game stock.
- Bring the soup back to a simmer and lower the heat.
- Allow the soup to cook for 20-25 minutes, uncovered. This will reduce the liquid and increase the flavor.
- Remove the soup from the heat and add the meat. Serve immediately and garnish with thyme.