Hearty Venison and Noodle Soup

Name: Hearty Venison and Noodle Soup
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 12
Cuisine: American
Ingredients: 1 16 oz package Grandma’s wide frozen egg noodles; 2 tbsp table salt (for pasta water); 4 tbsp unsalted butter, divided; 1 lb crimini mushrooms, ½” diced; 1 ½ cups yellow onion, ¼” diced (about 1 medium onion); 1 ½ cups carrots, peeled and ¼-½” diced (about 3-4 medium carrots); 1 cup celery, ¼-½” diced (about 2-3 stalks); 1 tbsp garlic, minced; 1 ¼ tsp table salt, divided; ¾ tsp black pepper, divided; 1.5-2 lb venison roast, cut into ½” cubes (or elk, bison, or beef roast); ¼ cup all-purpose flour; 1 tbsp fresh thyme, finely chopped; 1 tbsp fresh rosemary, finely chopped; ½ cup dry red wine; 6-8 cups low-sodium beef broth, divided; 1 tbsp Worcestershire sauce; 2 bay leaves; Italian parsley, finely chopped (optional, for garnish)

Rated 3.6 stars by 8 users

Cuisine

American

Author:

Author: Annie Weisz of Peak to Plate

Servings

Prep Time

15 minutes

Cook Time

3 hours

This venison noodle soup is the perfect weekend soup recipe, combining tender slow-cooked venison roast, hearty Grandma’s egg noodles, and a savory broth infused with red wine and fresh herbs. By using simple techniques like dry-sautéing the mushrooms and sweating the vegetables, you will find delicious layers of flavor in every bite. I enjoy making hearty soups and stews on weekends, filling my home with delicious aromas. Grandma’s egg noodles are the perfect addition to this variation on a family-favorite stew.

To make this recipe more convenient, it's great for meal prepping. Once you’ve made a batch, you can easily freeze the leftovers for later. Simply cool the soup, portion it into airtight containers, vacuum bags, or zip-top bags, and store them in the freezer for up to 3 months. I love having a few meals like this on hand in the freezer for when I want something homemade for my family but don’t have the time to make it!

Not only does this venison noodle soup freeze well, but it’s also customizable. Use elk, bison, or beef roast if venison isn’t available, and adjust the broth measurements to suit your preference. You can also add your favorite soup veggies to change up the flavors and textures. Green peas, parsnips, green beans, corn, etc. would all be excellent additions!

This recipe is a wonderful way to show case wild game, turning your harvest into a meal that feels both indulgent and wholesome. Pair it with crusty bread for a complete meal, and finish with a garnish of fresh parsley for a pop of color. Your new favorite soup awaits. Let’s get cooking!

A rustic bowl of hearty venison noodle soup with wide noodles, tender venison chunks, carrots, mushrooms, and herbs, garnished with fresh parsley.

Ingredients

1 16 oz package Grandma’s wide frozen egg noodles
2 tbsp table salt (for pasta water)
4 tbsp unsalted butter, divided
1 lb crimini mushrooms, ½” diced
1 ½ cups yellow onion, ¼” diced (about 1 medium onion)
1 ½ cups carrots, peeled and ¼-½” diced (about 3-4 medium carrots)
1 cup celery, ¼-½” diced (about 2-3 stalks)
1 tbsp garlic, minced
1 ¼ tsp table salt, divided
¾ tsp black pepper, divided
1.5-2 lb venison roast, cut into ½” cubes (or elk, bison, or beef roast)
¼ cup all-purpose flour
1 tbsp fresh thyme, finely chopped
1 tbsp fresh rosemary, finely chopped
½ cup dry red wine
6-8 cups low-sodium beef broth, divided
1 tbsp Worcestershire sauce
2 bay leaves
Italian parsley, finely chopped (optional, for garnish)

Directions

Line a bowl with paper towels and place the meat cubes in it to dry the outer surface. This will help the meat brown more easily.
Heat a Dutch oven over medium-high heat. Add mushrooms and cook for 7-8 minutes, or until the mushrooms have released their liquid and reabsorbed it, stirring occasionally. Add 1 tablespoon of butter to the pot and season with ⅛ teaspoon each of salt and pepper. Cook for an additional 3-4 minutes, or until the mushrooms are lightly browned, stirring occasionally. Remove the mushrooms to a bowl.
Reduce the heat to medium-low. Add 1 tablespoon of butter to the Dutch oven and let it melt. Add onions, carrots, celery, and garlic to the pot. Season with ⅛ teaspoon each of salt and pepper. Cook for 8-10 minutes, or until the vegetables start softening and have reabsorbed the liquid they released during cooking, stirring occasionally. Remove the vegetables and put them in the bowl with the mushrooms. Let the vegetables cool at room temperature while you prepare the meat, then place the bowl of vegetables in the fridge while the meat is cooking.
Remove the paper towels from the bowl with the meat cubes and pat the meat cubes dry if there is still excess moisture. Sprinkle 1 teaspoon of salt, ½ teaspoon of black pepper, and ¼ cup of flour over the meat. Toss to coat the meat cubes in the seasoning and flour.
Increase the heat to medium-high. Add 1 tablespoon of butter to the Dutch oven and let it melt. Cook the meat in 2-3 batches. Add meat cubes to the pot in a single layer and cook for 2-3 minutes or until the bottoms are browned. Then, stir the meat and cook for an additional 2-3 minutes. Remove the meat cubes to a bowl. Repeat the process until all the meat is cooked, using 1 tablespoon of butter per batch.
Once all the meat is seared, add all of the meat cubes back to the pot. Reduce the heat to medium. Sprinkle thyme and rosemary over the meat and stir to combine. Cook for 1-2 minutes, or until the herbs are fragrant, stirring frequently.
Add the red wine and simmer for 3-4 minutes, or until a thick sauce is developed, stirring frequently.
Add 4 cups of broth (or enough to cover the meat, plus some to account for evaporation), Worcestershire sauce, and bay leaves to the pot. Stir to combine and bring the mixture to a simmer. Reduce the heat to low and simmer, covered, for 1.5-2 hours, or until the meat is tender.
When the meat is tender, add the cooked vegetables back to the pot and add 2-4 cups of broth, depending on the desired consistency. Increase the heat to medium-low. Simmer for 30 minutes, or until the vegetables are tender.
While the vegetables are simmering, cook the egg noodles. Fill a large pot with 6 quarts of water and 2 tablespoons of salt. Bring to a boil. Cook the noodles according to the package directions. You can leave them a little bit chewy and let them simmer in the soup longer if desired. Drain the noodles.
Add the noodles to the pot of soup and simmer for 2-3 minutes. Taste the soup just before serving and add salt and pepper to taste if needed. The flavor will depend on the type of broth used.
Serve in bowls garnished with chopped parsley and crusty bread on the side for dipping. Enjoy!