Venison German Mitternachtssuppe (Midnight Soup)
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This is a wild game version of a traditional German New Years recipe. Mitternachtssuppe translates to Midnight Soup and is enjoyed all over Germany on New Year’s Eve. It’s easy to make and you can make a lot of it. That’s some of the many reasons it’s served on New Years Eve, especially at parties. Mitternachtssuppse is meant to be warm, cozy, and a little spicy, making it perfect for a late, cold night meal, especially with some drinks to celebrate the new year.
We make it with venison Polish sausages and ground venison at home, but you can easily use any kind of sausage or ground meat as a substitute. If you’re looking for a delicious, easy meal for a cold winter night, or want to try a new meal for New Years Eve, look no further.
Serving Size: 4 Servings
Time to Make: 2 hours
Also Works With: Any ground red meat and Polish sausage
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Venison German Mitternachtssuppe (Midnight Soup)
4
servings30
minutes1
hour30
minutesKeep the screen of your device on
Ingredients
1/2 lb bacon cut into ½” pieces
1 large onion, diced
1 lb Venison Polish sausage cut into ¼” pieces (or any kind of sausage link)
2 cloves garlic, minced
1 lb ground venison
1 cup red wine
1 tsp salt
1 tsp black pepper
2 tsp smoked paprika
3 tsp chili powder
4 dashes hot sauce
2 dashes Worcestershire sauce
1 pound red potatoes diced into 1” pieces
1 red bell pepper, diced
1 can diced tomatoes
4 cups beef broth
1 can great northern beans, drained and rinsed
1 can kidney beans, drained and rinsed
mascarpone cheese to top
Preparation
- In a large pot, over medium-high heat, fry the bacon until crispy, leaving the grease in the pot.
- Add onions and sausage, cook until the onions are translucent and the sausage is beginning to brown, about 5-10 minutes.
- Add garlic and ground venison, breaking up the ground meat until the venison is also browned.
- Pour in the red wine and let cook for 2 minutes, scraping any browned bits off the bottom of the pot.
- Add the remaining ingredients except for the beans and mascarpone cheese. Stir everything well to combine and bring the pot to a simmer. Let everything cook for at least 1hour, but you can let it simmer as long as you’d like.
- In the last 10 minutes of cooking, add your two cans of beans. When ready to serve, ladle soup into bowls and top with a large spoonful of mascarpone cheese.
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