Venison Nettle Soup
Forage for dinner along with your hunting spoils in this venison nettle soup. Comforting on cool spring nights!
Ingredients
- ¼ cup butter
- 1 large white or sweet onion
- 3 - 4 cloves garlic
- 1 ½ pounds venison cut in 1-inch cubes
- 3 russet potatoes
- 1 sweet potato
- Salt to taste
- 32 oz chicken broth or beef
- 32 oz water
- 1 strainer full of nettles
Instructions
- Cut up venison if not already cut. Rough chop your onion and mince or grate the garlic. Peel sweet potato; dice all potatoes.
- Melt butter in a dutch oven and add onion. Once just about done turning translucent, stir in garlic to coat. Add pinch of salt.
- Add the venison to the pot and allow to brown on all sides.
- Add potatoes and saute a few minutes.
- Add broth and water to the pot.
- Stir well, and add a bit more salt and pepper to taste.
- Simmer with lid on for at least 45 minutes to an hour.
- When soup is nearly done, take lid off and turn off stove. Add nettles and stir them in thoroughly. You don’t want to overcook your nettles so make sure all the nettles are incorporated in the soup.
Notes
- Don’t worry about the sting! Once nettles are submerged into the hot soup, the sting is neutralized. This is peak nettle flavour!!
- I like to peel my sweet potato but not the regular potatoes.
- Harvest the nettle only a few hours before using for best taste.
- You can use any type of broth you have on hand. I like adding half water just to give the soup a lighter taste.
Nutrition
Calories: 232kcalCarbohydrates: 23gProtein: 20gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 72mgSodium: 433mgPotassium: 798mgFiber: 6gSugar: 4gVitamin A: 4425IUVitamin C: 6mgCalcium: 291mgIron: 4mg
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