Soup season is far from over. Here's another great way to utilize that ground venison you have from this season!
Cook Time: 30 minutes
1/2 lb ground venison
1/2 lb ground hot italian sausage
3 tablespoons butter
1 small onion, finely diced
1 cup shredded or diced carrots
2 tbsp minced garlic
1/4 cup all-purpose flour
5 cups chicken broth
1 package 12 oz cheese tortellini
1 and 1/2 teaspoons Italian seasoning
2 cups heavy cream
1.5 cups fresh baby spinach, loosely packed
Freshly grated Parmesan cheese, to preference
In a large pot over medium-high heat, drizzle 1 tablespoon olive oil and then add in the ground venison and sausage. Cook and crumble until browned. Transfer the cooked sausage and venison to a paper-towel-lined plate and set aside.
In the same pot keeping the temperature at medium-high heat, melt the butter then add the diced onion, and carrots. Season with salt and pepper. Sauté, stirring occasionally, for 5-7 minutes or until the vegetables are soft. Add the garlic and sauté for one more minute, stirring occasionally.
Whisk in the flour and cook, stirring constantly, for 1 minute.
Slowly add in the chicken broth and mix in. Continue cooking, stirring occasionally, until the mixture reaches a simmer. Reduce the heat to medium-low and allow to simmer for about 5-8 minutes.
Add back in the cooked ground meats, then add in the heavy cream, tortellini and spinach. Stir and simmer for 3-5 minutes.
Serve with Parmesan.