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Mexican Meatball Soup (Venison)

Updated: Jan 28

March 2021

 


With Wisconsin’s gun deer season right around the corner, I am needing to use up some venison. I have been busy trying new recipes. We harvested two deer this past year, a buck and a doe. The meat has been excellent, some of the best venison I have ever worked with. The recipe that I used for this came out of Mexican Cooking by Diane Soliz-Martese. I purchased the cookbook on a spring break trip to Phoenix in 2006. I have modified this recipe from the original. I have made this many times with beef. This was my first venison trial.


Ingredients (serves 6)

For the Venison Meatballs

1lb ground venison

1 egg

1/2 cup breadcrumbs

1/2 tsp salt

1/4 tsp pepper

2 Tbsp

1 m fresh chopped parsley

1/4 cup Royal Blend Rice (includes long grain and wild)

1Tbsp olive oil



Combine the meatball ingredients. I use my fingers to mix them. Do not over mix. Over mixing creates tough meatballs. These meatballs are really tender. The Royal Blend rice gives them a nutty flavor that I really like. You could use any long grain rice. Form the meatballs into a smallish size. I got about 20 out of the recipe. Again, handle gently. Then put them in the fridge until about a half hour before serving.


For the Broth

1medium yellow onion diced

1 carrot sliced thin

2 cups chopped tomatoes

1 qt home made beef stock

1 qt water

2 Tbsp chopped fresh parsley

2 Tbsp dried Mexican Oregno (I like Penzey)

1 tsp salt

1/4 tsp pepper





Combine all of the broth ingredients in a medium-sized kettle or stock pot. Bring up to a boil. Then simmer for at least an hour to tenderize the vegetables and meld flavors. A half hour before serving, add the meatballs and simmer gently until cooked through.





For the Garnish

3 Fajita-size tortilla's cut in strips and fried crispy

Sour Cream

Cilantro leaves

Shredded Mexican cheeses


To serve, ladle into bowls and add a dollop of sour cream, a sprinkle of cilantro, a dusting of shredded cheese, and a handful of crispy tortilla strips.


Chef's Notes: This is an excellent hardy soup. Use white flour tortilla's for best result. I used a Tbsp of olive oil in the meatballs for some added fat. This worked well. Next time, I will finely chop a slice of bacon and use that instead. I think that would really boost the flavor profile of the meatballs.



















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