Venison. Tacos. Soup. What’s not to drool over. Put the three together on a cold winter day, and I’m a happy girl with a bowl of Venison Taco Soup. I used ground moose for this recipe. It also works well with deer, caribou, bear and other ground wild game, and of course, you can use ground beef. I suggest a ground beef with only 10% fat, otherwise drain the excess fat. A little fat – flavor. A lot of fat – heart stents.

Taco Soup, On The Fire
Taco Soup topped with chives, cheese, and onions.

Fresh tomatoes and corn make this recipe better but they’re not really fresh here in winter, even when they’re purchased “fresh” at the grocery. Second best, head to the pantry and grab jars of tomatoes, tomato sauce and the Taco Seasoning. Days like this make me appreciate the sweltering August days when I was hot, sweaty and swearing about the heat as I picked the tomatoes. It’s a rare day in August that I make tomato sauce and can tomatoes. There isn’t enough time. I’m not a fan of canned corn so I use frozen. The texture and sweetness is much better frozen than after the high pressure and heat of canning.

Tomatoes Canning Tip

Do you know that you can rinse tomatoes, let them dry while you do something else, and freeze them whole? I take the bags of tomatoes out of the freezer, let them start to thaw overnight, and then put them on the wood stove to simmer in the morning. Letting them thaw overnight provides so moisture in the bottom of the canner so they don’t burn. If there’s a lot of water in the bottom you can drain most of it to save time.

From the Freezer

Cooking is easy when you have high quality ingredients on hand. Grocery shopping consists of going to the chest freezers (we have three), cold storage and pantry to gather everything together. Having a variety of ground meat is very helpful. Moose, beef, deer and bear are an important part of putting a simple meal together. Add the tomatoes and onions from the pantry, corn, garlic and bell pepper from the freezer, the taco seasoning I make and store, and a can of kidney beans from the grocery, and I’m good to go. Great ingredients, on hand. If you aren’t stocking up, now is a good time to start. Food for thought.

Venison Taco Soup on a Cold Winter Day

Taco Soup for Super Bowl? Why not. A cold winter day? Of course. When you want a taco but don't have all of the ingredients fresh? Here you go.
Course Soup
Cuisine American
Keyword soup, taco, venison
Author Robin Follette

Ingredients

  • 28 oz whole tomatoes canned
  • 1 cup kidney beans drained
  • 1 cup corn fresh or frozen, or drained if canned
  • 1 cup tomato sauce
  • 2 cups water
  • 1 medium onion chopped
  • 1 medium bell pepper chopped
  • 1 cloves garlic minced
  • 1.5 pounds ground venison venison, bear, beef
  • 2 tbsp taco seasoning see linked recipe

Instructions

  • Saute the onion, pepper and ground venison in a large pot until the onions are translucent.
  • Add the tomatoes, kidney beans, corn, tomato sauce, water and taco seasoning. Stir together and simmer at least an hour.
  • I like to grate cheese and chop more onions, chives or scallions, and add them to the top of the soup after it's in the bowl.