top of page


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

Cooking Instructions:

  1. 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.

  2. 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.

  3. Whisk in the flour and cook, stirring constantly, for 1 minute.

  4. 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.

  5. Add back in the cooked ground meats, then add in the heavy cream, tortellini and spinach. Stir and simmer for 3-5 minutes.

  6. Serve with Parmesan.

346 views0 comments

Recent Posts

See All

Adam Caar

Use this space to introduce yourself and share your professional history.


Hi there! My name is Jenn. I am a hunter, angler and wild game chef. Hunting is my passion. There is no greater feeling that putting the most organic meat on earth on your table by yourself. I love to create wild game dinners the entire family will enjoy.

bottom of page