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Venison Onion Soup

5 Tablespoons unsalted Butter
1-Tablespoon Vegetable Oil
4 Vidalia Onions, peeled and thinly sliced
1 teaspoon Kosher Salt
½ teaspoon Black Pepper, ground
½ teaspoon Sugar
1 ½ Cups Dry White Wine
6 Cups Venison Stock
2 teaspoons Sherry
6 Sprigs of Thyme
2 Bay Leaves
French Bread, Sliced into ½ inch slices
1 Cup Gruyere Cheese, grated

In a large Dutch oven, melt 3 tablespoons of butter over medium heat. Add the onions and cook until the onions are softened, about 15 to 20 minutes. Season with the salt, pepper and sugar and continue to cook till onions are golden brown and caramelized, about 30-40 minutes.

Add the wine and cook off the wine on high heat till the liquid has evaporated.

Tie the herbs together (Thyme & Bay) with butchers twine. Add to onions and add the venison broth as well. Bring the mixture to a boil, reduce to a simmer and cook uncovered till the broth is thickened about 30 minutes. Remove the pot from the heat and whisk in the remaining 2 tablespoons of butter and sherry.

Heat a broiler. Place the pretzel bread slices on a baking sheet and toast in an oven until the bread is crisp and dry. Rub the slices of bread with a clove of garlic and set aside.

Fill oven safe ramekins with the soup; place a slice of the toasted bread on top. Sprinkle the bread with some of the Gruyere cheese. Place the ramekins on a baking sheet and place them under the broiler until the cheese is melted and bubbly, about 4 minutes.

Venison Broth:

5 Pounds Venison Bones, roasted and cooled
2 Onions, cut in half
2 Carrots, large diced
2 Celery ribs, large diced
2 bay leaves

Put the bones, vegetable and bay leaves in a large pot to hold everything. Add enough water to cover by about 1 inch. Bring the mixture to a simmer and slow simmer the broth for at least 6 hours. Strain and discard the solids. Cool the mixture before storing.

*Heat an oven to 400F. Place the venison bones on a baking sheet and roast for an hour. Remove them from the heat and let them cool completely before using for stock.

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