This Spanish-themed campfire red pepper soup ground venison recipe was created for hectic weeknights when you need a nutritious supper on the dinner table in 30 minutes. The dish is adaptable, since it can be made with any ground venison and a shelf-stable carbohydrate like couscous. It’s a unique method to include ground venison into your weekly routine that makes good use of cupboard goods.
This robust campfire red pepper soup ground venison recipe smells just like the peppers it’s named after. It is prepared using straightforward components such as ground beef, rice, and, of course, peppers! You’re going to enjoy this one-pot supper.
If you enjoy classic pepper meals, you’ll love this soup. It contains all of the identical tastes, but is much easier to create! As opposed to stuffing individual peppers, combine the majority of the ingredients in one pot to create a soothing soup!
This campfire red pepper soup ground venison recipe is ideal at the end of summertime when your garden is brimming with peppers, or anytime throughout the cold fall and winter months when you need a big bowl of soup! This venison soup is wonderfully comforting and distinctive, like a combination between a warm bean dip and a taco-inspired chili. Because this is a venison soup recipe that you will want to prepare over and over.
The finished soup has a substantial thickness that you’re just gonna love!
Cooking Method
- Build a campfire and while burning down to glowing embers procced with the prep.
- Next, preheat a Dutch oven over the campfire. Add about a tablespoon of olive oil to the saucepan, or plenty to cover it in a light coating. Once the oil is glistening, add the ground venison and brown. Add the salt, paprika, and rosemary, stirring to incorporate. Take the venison and set it aside.
- If required, add an additional teaspoon of oil and sauté the diced onion for 3 to 5 minutes, or until golden and tender. Add the minced garlic and simmer for another minute, or until aromatic.
- Deglaze the pan with chicken stock (see to remark below). Bring back the venison and add the red pepper strips. Simmer for 10-15 minutes to decrease the liquid and enhance the flavors.
- Add the pasta, beans, and greens to the saucepan. Cook for another 10-15 minutes, or until soft.
Season to taste with more salt or black pepper if required. Serve hot.
Key Ingredients
1 lb. ground venison
2 tbsp olive oil, divided
2 tsp. kosher salt
1 tbsp smoked paprika
2 tsp. dried rosemary leaves (use 1 tsp. if ground)
10 oz yellow onion, diced
4 cloves of garlic, minced or smashed in a mortar and pestle
8 cups of chicken stock
2 red peppers, roasted and sliced into strips*
2 cups kale, torn apart or other hardy greens, loosely packed
1 cup couscous, orzo pasta, brown rice, diced potatoes, or pre-cooked chickpeas
Why I Love This Campfire Red Pepper Soup Ground Venison Recipe
Healthy benefits! Venison, is especially, becoming increasingly popular as a result of the move toward a healthy diet that is lower in saturated fats and has less preservatives and unnatural growth enhancers. Deer meat is beneficial in a variety of ways.
Super Food! Thankfully, venison is an excellent source of vitamins and nutrients, including B vitamins, which can aid in the production of healthy red blood cells.
Healthier than beef! Because deer are are less fatty than cows, venison is often better for you than beef. An typical cut of deer contains about half the calories and one-sixth the saturated fats of a comparable proportioned piece of beef. It provides more protein, vitamins, and minerals than beef.
Health Benefits of Venison
People want to consume better and more nutritious meals, regardless of diet. As a result, people are finding foods other than beef and red meats. Despite its leanness, rich taste, and low calorie content, venison, sometimes known as deer meat or venison meat, is not often consumed.
Venison is especially renowned for its versatility, since it may be used to make meatballs, steak, roasts, burgers, and stew. We will go over the various health advantages of venison in depth, offer some venison nutrition fats, and explain why venison is the ideal healthy alternative meat to incorporate into your diet.
High quality protein.
Venison is an excellent alternative if you want to discover more about your lean meat selections. Deer meat provides somewhat more protein than other types of red meat, making it an ideal choice for people looking to increase their protein consumption for weight reduction.
Venison includes the whole set of necessary amino acids, including linoleic acid, a fatty acid that our systems require but cannot produce on their own. Every 3 ounces of venison has around 24 grams of protein, making it an excellent protein source for a balanced diet.
Lean protein
Most venison cuts are very lean, which means they have less fat and hence less calories than other meats. Wild game meat is considered nutritious since it has relatively little saturated fat and cholesterol.
Reducing saturated fat consumption is thought to lower the risk of heart attacks, heart disease, blood vessel blockage, and other conditions1.Switching to leaner meat options, such as venison, is an excellent method to increase your lean meat intake.
This is also an excellent alternative for those concerned about their cholesterol levels.
Promotes immune system development.
Venison is high in zinc, a vital element that plays a critical function in our bodies. Zinc promotes the correct formation and proliferation of immunological cells. Zinc also protects against oxidative stress induced by inflammation.3. Adequate zinc intake from venison lowers symptoms of the common cold and the duration of respiratory infections in children and people living in chilly climates.
Promotes muscle growth.
Deer meat contains a high concentration of proteins, which are vital components for bodybuilding. One of their most significant advantages is their ability to assist heal bodily tissues. Protein is a building block for muscles, bones, cartilage, and skin, thus eating enough of it will help you gain muscular mass.
Venison also includes L-glutamine, which promotes muscle recovery4. In addition, consuming L-glutamine supplements reduces muscular discomfort and accelerates healing.
Improved Memory
The foods we consume have a significant influence on the health of our brain. Deer meat, for example, includes vitamins and minerals that aid brain function, such as memory and attention.
Venison contains vitamin B12, which promotes memory and learning abilities5. Vitamin B3 aids in the prevention of cognitive deterioration, which can lead to illnesses like Alzheimer’s disease. Vitamin B6, on the other hand, promotes mental wellness and elevates mood.
Final Thoughts
Deer meat offers various advantages, including excellent nutritional value, environmental friendliness, and a rich supply of vitamins and minerals essential to human health. The animals live in their natural surroundings and eat natural foods, making them a healthier alternative to most conventionally sourced meat.
As long as it is sustainably procured from healthy deer, venison is one of the most nutritious and healthiest meats available. If you want to learn more, check out our large recipe collection for ground venison.
The 3 Best Ways Of Getting Fresh Venison
Local Butcher Shop
Your neighborhood butcher shop can sometimes have some unusual offerings. Usually, these rarer offerings are seasonal. Venison may be one of the seasonal options that the shop offers. Go in or call and ask the butcher if they ever get in venison. If they don’t, consider asking them to carry it when they can. Venison can be easily frozen, and your local butcher may be open to finding you some if you’re willing to buy in bulk. Small, local shops are more likely to be able to help you find what you need, and if they can’t get it for you, they might be able to point you to someone who can.
Farms, Ranches and Farmer’s Markets
Local farms, ranches or farmers markets are also sources of venison. Some farms and ranches raise deer for slaughter or preform meat processing for hunters, so you may be able to find what you’re after. If they don’t provide people with venison, ask if they know someone who will.
Farmers markets are going to be the best place to get fresh vegetables and fruits, but they can also be a useful source of information. Ask around to see if the vendors know of anyone who sells venison and try to find out how to get the proper contact information.
Meat Suppliers
If all else fails, make some calls and do some research on the Web. There are a number of meat suppliers like Lobel’s of New York, Creekstone Farms and Omaha Steaks that sell a number of different types and cuts of meat. You should be able to find one that supplies venison. See if you can get some meat delivered right to your door or sent to a butcher shop near you. In some cases you’ll have to buy a certain amount of meat, but if you have a decent sized freezer, this shouldn’t be a problem.
Campfire Cooking Tools
Kitchen Twine
Mixing Bowl
Cast Iron Skillet
Grill Grate
Knives
Campfire Cooking Utensils
Campfire Serving Utensils
Campfire Fork or Tongs
Fire Proof Cooking Gloves
Cast Iron Dutch Oven
Foil Paper Non Stick
FAQ For the Campfire Red Pepper Soup Ground Venison Recipe
Q: What is the best type of venison to use for the campfire red pepper soup ground venison recipe?
A: For this campfire red pepper soup ground venison recipe, it’s recommended to use ground venison from a young deer, such as a yearling or a fawn. This type of venison is typically more tender and has a milder flavor than older deer. If you can’t find young deer venison, you can also use ground venison from an older deer, but be sure to trim any excess fat and connective tissue to ensure the best flavor and texture.
Q: Can I use store-bought red peppers instead of roasting my own?
A: While store-bought roasted red peppers can be a convenient substitute, they may lack the depth of flavor and smokiness that comes from roasting your own peppers over a campfire. If you do choose to use store-bought peppers, look for ones that are labeled “smoked” or “fire-roasted” to get the closest flavor to homemade. However, if you have the time and resources, roasting your own peppers will elevate the flavor of the soup to a whole new level.
Q: How do I prevent the campfire red pepper soup ground venison recipe from becoming too thick or gelatinous?
A: To prevent the campfire red pepper soup ground venison recipe from becoming too thick, make sure to not overcook the venison and vegetables. Also, be sure to add enough broth and water to achieve the desired consistency. If the soup does become too thick, you can thin it out with a little more broth or water. Additionally, you can add a splash of red wine or apple cider vinegar to help balance the flavors and thin out the soup.
Q: Can I make this campfire red pepper soup ground venison recipe in a slow cooker instead of over a campfire?
A: Yes, you can definitely make this campfire red pepper soup ground venison recipe in a slow cooker! Simply brown the venison and cook the vegetables in a skillet, then transfer everything to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours. Keep in mind that the flavor and texture may be slightly different than cooking over a campfire, but the slow cooker method is a great way to make this recipe more accessible and convenient.
Q: How do I store and reheat the campfire red pepper soup ground venison recipe?
A: Once the soup has cooled, you can store the campfire red pepper soup ground venison recipe in airtight containers in the refrigerator for up to 3 days or freeze it for up to 3 months. To reheat, simply thaw the frozen soup overnight in the refrigerator or reheat it in a pot over low heat, whisking occasionally. You can also reheat individual portions in the microwave or on the stovetop. Be sure to reheat the soup to an internal temperature of at least 165°F (74°C) to ensure food safety.
Other Venison Recipes to Try
The Best Campfire Chicken Fried Venison Cube Steak Recipe
Best Damm Venison Burger Recipe Ever
Our Favorite Easy Venison Hamburger Recipe
Easy Campfire Red Pepper Soup Ground Venison Recipe
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- Foil Paper Non Stick
Ingredients
- 1 lb. ground venison
- 2 tbsp olive oil divided
- 2 tsp salt Kosher
- 1 tbsp smoked paprika
- 2 tsp rosemary leaves use 1 tsp. if ground
- 10 oz onion diced yellow
- 4 cloves ogarlic minced or smashed in a mortar and pestle
- 8 cups chicken stock*
- 2 red peppers roasted and sliced into strips*
- 2 cups kale torn apart or other hardy greens, loosely packed
- 1 cup couscous orzo pasta, brown rice, diced potatoes, or pre-cooked chickpeas
Video
Instructions
- Build a campfire and while burning down to glowing embers procced with the prep.
- Next, preheat a Dutch oven over the campfire. Add about a tablespoon of olive oil to the saucepan, or plenty to cover it in a light coating. Once the oil is glistening, add the ground venison and brown. Add the salt, paprika, and rosemary, stirring to incorporate. Take the venison and set it aside.
- If required, add an additional teaspoon of oil and sauté the diced onion for 3 to 5 minutes, or until golden and tender. Add the minced garlic and simmer for another minute, or until aromatic.
- Deglaze the pan with chicken stock (see to remark below). Bring back the venison and add the red pepper strips. Simmer for 10-15 minutes to decrease the liquid and enhance the flavors.
- Add the pasta, beans, and greens to the saucepan. Cook for another 10-15 minutes, or until soft.
- Season to taste with more salt or black pepper if required. Serve hot.
- Notes
- *Grains and pastas can absorb up to twice their weight in liquid; if using this type of starch you will need about 8 cups of chicken stock. If using beans or potatoes, you may only need about 6 cups of liquid.
- *Many grocery stores carry roasted red bell peppers in a jar. Look in the pasta aisle near the canned tomatoes, artichokes, and capers.
Nutrition
