Venison French Onion Soup Recipe

Venison French Onion Soup Recipe

Onions and venison complement each other tremendously. I hadn’t seen a recipe for this before, but I like to make French onion soup at least a couple of times per year, and with a deep freezer full of venison, I’m always trying to think of new ways to utilize it. And so, my version of venison French onion soup came to be.

Venison French Onion Soup


4 onions, thinly sliced
1/2 cup butter (if you use salted butter, just add less salt at the end)
roughly 2 tablespoons minced garlic (to taste)
about 1 pound of venison, cubed (you can use tougher meat, since this will cook in a crock pot for many hours)
4 – 6 cups beef broth (add more or less depending on the consistency you like)
1 cup red wine (I like the flavors of Shiraz with this)
venison seasoning (if you have it) OR thyme and pepper
salt, to taste
1 crusty baguette
white cheese (Gruyere, if you want to throw down the cash, otherwise swiss will also do the trick)


Melt the butter in a fry pan over medium-high heat, and fry the venison until browned (several minutes). Remove the venison, and leave the remaining butter in the pan. Fry the onions and garlic until soft and browned (several minutes).

Transfer the venison, and onions and garlic to a crock pot. Add the beef broth and red wine. Let cook on low for 6 – 8 hours (this will help the meat become more tender). After the concoction has cooked long enough, add seasoning to taste (you will have to taste it). Don’t over-season, you can always add more later.

Before serving, put the soup into oven-safe bowls. Put slices of the baguette on top, and then add the slices of cheese. Sprinkle with parsley. Put in the oven and broil until the cheese is brown and bubbling. Serve immediately, and handle with caution (the bowls and soup will be HOT!). Enjoy!

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