Venison Beer Cheese Soup
This easy Beer Cheese soup recipe is loaded with venison, veggies, seasonings and of course beer and cheese!
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50 minutes-1 hour
- Yield: 4-6 servings 1x
Ingredients
Scale
- 4 Slices Thick Cut Bacon, Cooked and Chopped
- 1 pound Ground Venison
- 2 teaspoons Smoked Paprika
- 1 teaspoon Salt
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- ½ teaspoon Black Pepper
- 4 tablespoons Butter
- 1 Large Onion, Diced
- 2 Carrots, Diced
- 2 Celery Stalks, Diced
- 1.5 tablespoons Minced Garlic
- 5 tablespoons All Purpose Flour
- 1 (12 ounce) bottle Pilsner-Style Beer
- 2 cups Chicken Broth
- 2 cups Half and Half
- 1 tablespoon Dijon Mustard
- 2 teaspoons Worcestershire Sauce
- 2 ½ cups Shredded Sharp Cheddar Cheese
To Garnish
- Diced Green Onions
- Additional Shredded Cheese
- Pretzels or Croutons
Instructions
- In a large Dutch oven, cook bacon over medium high heat. Once cooked, remove from pan and set onto a paper towel lined plate. Once cooled, crumble. This will be used later to garnish.
- In the same pot, add in ground venison and cook until browned, breaking it up as it cooks, about 5-7 minutes. Season with salt, oregano, thyme, smoked paprika, and black pepper and mix well. Remove from pot.
- In the same pot add butter. As it melts, add in onion, carrots and celery and cook until softened, about 6-8 minutes. Stir in garlic and cook until fragrant.
- Sprinkle flour over top and mix well until lightly browned, about 2 minutes.
- Stir in beer. Cook for another 2 minutes.
- Add back in the ground venison, broth, half and half, Dijon mustard, Worcestershire sauce. Bring to a boil. Once boiling, reduce the heat to simmer until thickened, 12-15 minutes.
- Slowly stir in shredded cheese and serve warm with garnishes of choice
Find it online: https://jenndanella.com/easy-venison-beer-cheese-soup/