Onion and Venison Soup

Posted on by bm318n

Ingredients:

  • 3 pounds sweet onions, sliced
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 1/2 table spoons of dryed thyme or 4 sprigs of fresh thyme
  • 3 bay leaves
  • 1 table spoon of white whine vinegar
  • Kosher salt and freshly ground black pepper to taste
  • 2 lbs. of ground venison
  • 4 table spoons of olive oil
  • 6 cups of beef stock
  1. Add 2 table spoons of olive oil into a large stockpot or Dutch oven over a medium heat. Add ground venison, stirring often, until all meat is browned. This takes about 20 -30 minutes. Remove meat from pot and place in glass blow. Because venison is so lean there is no fat to drain.
  2. Add remain 2 table spoons of olive oil into the large stockpot or Dutch oven over a medium heat. Add onions, and cook, stirring often, until they turn a deep golden brown and caramelized. Takes about 30-40 minutes.
  3. Stir in garlic and cook for about 1 minute
  4. Stir in wine, scraping any browned bits from the bottom of the stockpot.
  5. Stir in beef stock, thyme and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes.
  6. If you used fresh thyme sprigs, remove and discard
  7. Stir in white whine vinegar; season with salt and pepper, to taste
  8. Cook for 10 minutes and server with French bread and butter.