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Deer and Dumpling Soup Recipe

Flavorful deer and dumpling soup for any occasion.
5 from 3 votes
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Course: Dinner
Cuisine: American
Keyword: deer dumpling soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings

Ingredients

  • 8 oz Venison (deer meat)
  • Carrots
  • Snap peas
  • Bacon
  • Round red potatoes
  • Thyme
  • 1 tablespoon Cayenne pepper
  • 1 tablespoon Rosemary
  • 2 tablespoons Montreal steak seasoning
  • 2 tablespoons Garlic powder
  • 4 cups Beef broth
  • 1 cup Water
  • 1 tablespoon Olive oil
  • 1 tablespoon Cornstarch
  • 1 cup White flour
  • 2 teaspoons Baking powder
  • 1 teaspoon White sugar
  • 1/2 teaspoon Salt
  • 1 tablespoon Butter
  • 1/2 cup Milk
  • 1/2 cup Chives
  • 2 tablespoons Everything But The Bagel seasoning

Instructions

Preparation (10 minutes)

  • Prepare the dumpling dough by combining all ingredients into a large mixing bowl and set it aside. Do not mix right away, you will have plenty of time for this while the soup cooks.
  • Chop the potatoes, carrots, and whole peas into equal size pieces.
  • Dice the venison into bite-sized cubes and mix in a bowl with the Montreal steak seasoning, cayenne pepper, garlic powder, rosemary, and leaves off of the thyme.

Cook Time (30 minutes)

  • In a large pot over medium-high heat cook the four strips of bacon until golden brown and crispy. Set three of the pieces aside for later and eat one now. You deserve it for making dinner tonight!
  • Now that the pot is greased with bacon flavor, add the olive oil and allow the temperature to rise (roughly 1 minute).
  • When the oil begins to crackle add in the potatoes, carrots, peas, and venison. Stir occasionally and cook until the meat is brown on all sides.
    Deer-meat-mixed-with-potatoes-and-seasoning
  • Add in the cornstarch and mix thoroughly. Continue to cook on medium-high heat for another 5 minutes. The cornstarch will add a nice crunch to the ingredients and hold them together in the soup.
  • When the potatoes are just starting to become soft on the inside and crunchy on the outside, add in the broth and water and turn the heat down to medium-low. Cover with a lid and let it cook for another 10-15 minutes.
  • While the soup marinates, start to mix up the dumpling ingredients. Make sure to mix thoroughly and knead the dough until it is a strong playdough-like consistency.
  • Start to take small chunks off of the dough and form marble-sized pieces. They will seem small now but will grow when they are boiled and cooked.
  • Remember the bacon for earlier? You only ate one piece right? Assuming the other three pieces made it this far, chop them up into bacon bits and add them to the soup. If you ate them that is okay, just don't tell anyone about step 1 and they won't know what they are missing.
  • When the potatoes and carrots are thoroughly soft in the center, add the dumplings into the soup and give it a good stir. Place a lid back on the soup and leave it to simmer for 15 minutes.
  • Add salt to taste and serve it to your loved ones.