Venison Zuppa Toscana

      Another episode of Wild Game fusion.  I have always prided myself in exploring beyond the "wrap it in bacon and fry the hell out of it" venison cooking philosophy.  Akin to that I am always looking for ways to incorporate venison into recipes that I already love.  Such is Zuppa Toscana, perhaps my favorite meal at Olive Garden restaurants.  It is one of but a few ways I'll eat Kale.  There is nothing like a warm bowl of soup. 

1 lb. venison burger

1/2 lb. pork sausage

1 small onion, diced

2 carrots, diced

1 shallot, diced

2 tbs. garlic, minced

½ tsp red pepper flakes

4 Yukon gold potatoes, skin on, cubed

2 tablespoons medium-grind cornmeal

5-6 cups chicken stock

2 cups packed kale, stemmed and coarsely chopped

3/4 cup cream or half n half

1/2 cup freshly Grated Parmesan for serving

1/2 tsp. Kosher salt and 1/2 tsp. fresh cracked pepper

4 tbs. Canola Oil

 

      Heat the canola oil in a large soup pot over medium heat.  Add the burger, sausage, and cook, breaking it up into small pieces until no longer pink, about 5 minutes.  Add the onion, carrot, shallot, garlic, salt, black pepper, and red pepper flakes and cook, stirring often, until the vegetables become softened, about 5 minutes.

After browning the venison, add the other vegetables and simmer till tender

      Stir in the cornmeal and potatoes.  Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.  I like mine thicker.  

Simmerin' nearly finished soup

      Stir in kale and cream and simmer for 15 minutes more, or until kale is tender.  Still pretty thick.  Ladle into bowls and garnish with grated Parmesan.  Serve with warm bread or breadsticks.  Every bit as good as Olive Garden.

I like mine a bit thicker and meatier than Olive Garden, but still creamy and delicious

"Soup is the song of the hearth....and the home"

Louis P. Gouy

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