Soup Archives - Wife Of A Hunter

White Gator Chili

Sophie May — Tue, 07 Mar 2023 01:16:50 +0000

This White Gator Chili will knock your socks off!

Some days I am just really lazy and want a recipe I can throw in the slow cooker and forget about. I want these recipes to produce a tender meat and have a ton of flavor. This recipe did not disappoint. In fact, this might be one of my favorite recipes.

This is a similar vibe to a white bean or white chicken chili. Gator has a very similar flavor profile to chicken and does amazing in this recipe. The gator is so tender and absorbs all the flavors to take your taste buds on a delightful journey.

You can also make this in an instant pot or on the stove, however I prefer the lazy leave it and forget it method.

Don’t forget your toppings in this recipe! The lime juice and zest plus the tortilla chips really bring the recipe full circle. ENJOY!

White Gator Chili

Perfect Soup to make as winter comes to an end!

Course Appetizer, Dinner, Lunch, Main Course, Soup

Cuisine American

Keyword alligator, American, Chili, Gator, Soup

Prep Time 10

Cook Time 6

Total Time 6 10

Servings people

Author Sophie May

Equipment

Slow Cooker

Ingredients

2 lbs alligator meat
1 yellow onion chopped
2 poblano peppers seeded and chopped
2 jalapeños seeded and chopped
2.5 tsp ground cumin
1.5 tsp chili powder
1.5 tsp smoked paprika
1 tsp minced garlic HEAPING tsp
salt to taste
pepper to taste
2.5-3 C salsa verde
1 can navy beans aka white beans
2-3 C white shredded cheddar
1/2-3/4 C fresh cilantro chopped

Serve with:

1-2 jalapeños sliced
5 C rice cooked
1 avocado sliced
sour cream
shredded white cheddar
lime wedges
lime zest
cilantro
green onion
tortilla chips

Instructions

Add meat, onion, peppers and seasonings to the bowl of your slow cooker.
Season with salt and pepper.
Cover with salsa verde. Add lid and cook covered on low for 5-6 hours.
Mix, breaking apart the meat a little. It should be tender.
Stir in beans, cheddar, and cilantro.
Cook until cheese is melted, 5-10 minutes.
Assemble your bowl and ENJOY!

The post White Gator Chili appeared first on Wife Of A Hunter.

Venison Lasagna Soup

Sophie May — Wed, 08 Feb 2023 23:32:52 +0000

This Venison Lasagna Soup is one of the best soups I have ever made. It is just absolutely fantastic!

This recipe serves about 8 people and my husband and I ate the whole thing. A lot of the flavor in this recipe comes from my Italian Sausage recipe. I cannot stress enough how good that recipe is.

You can easily make this recipe in a stockpot for quicker results. However, I like my sausage to flavor up the sauce-y soup mixture for several hours. I think it creates a better flavor, but if you are in a pinch, where it says add everything to a crockpot, add it to a stockpot and bring it to a boil. Then add your spinach and noodles. Cook until the spinach is wilted and your noodles are soft. Voila!

This recipe is just good food. It will warm you up and taste good too.

And the cheese!! THE CHEESE IS AMAZING! Load your bowl up! Don’t be shy!!

I hope your family enjoys this Venison Lasagna Soup as much as mine!

Venison Lasagna Soup

This soup will taste delicious and warm you up! Your family will be begging for seconds!

Course Appetizer, Main Course, Soup

Cuisine American, Italian

Keyword Ground Venison, Lasagna, Soup, vension

Prep Time 15

Cook Time 5 45

Total Time 6

Servings people

Author Sophie May

Equipment

Slow Cooker

Ingredients

1 lb Italian Venison Sausage
1 yellow onion chopped
2 T olive oil
1 T minced garlic
28 oz Bianco Dinapoli Fire Roasted Tomatoes I use my immersion blender to puree this a little but it is not necessary.
1 tsp red pepper flakes
1 tsp salt
1 tsp pepper
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
32 oz chicken broth
1/2 tsp cayenne pepper more or less or none.. depends on spice tolerance
6 oz basil, garlic, oregano, tomato paste
1-2 C chopped spinach
10-12 lasagna noodles broken into bite size pieces

Cheese Topping

ricotta season with your heart
mozzarella season with your heart
shredded parmesean season with your heart
Italian seasoning season with your heart

Instructions

Add garlic and sausage. Cook til browned.
Add garlic and sausage and cook until browned.
Drain excess oil off and add to slow cooker.
Add fire roasted tomatoes, chicken broth, seasonings, and tomato paste. Stir. Cook on low for 5 hours.
Add chopped spinach and broken noodles. Stir. Make sure that most of the noodles are submerged in the liquid. Cook for 30-45 minutes.
While the soup is finishing, combine all of the cheese topping ingredients. I used about 2 C of ricotta and seasoned the rest with my heart. You cannot mess this step up!
Ladle soup into a bowl and top with your cheese mixture. Add any extra cheese desired. ENJOY!

The post Venison Lasagna Soup appeared first on Wife Of A Hunter.

Pheasant Pozole Verde

Sophie May — Thu, 26 Jan 2023 02:17:36 +0000

This Pheasant Pozole Verde is the perfect meal to warm your insides during these cold winter months.

This recipe has been something I have wanted to try since I started this page. When my husband and I lived in San Antonio, there was a yummy restaurant that served pozole verde during the winter and not the rest of the year. The restaurant ended up closing during covid and I was devastated. So, I needed to recreate the delicious meal as best I could and share it with everyone else.

This is a painless recipe that makes your pheasant super tender. It is packed with a ton of flavor. If you want your dish to be spicier, you can leave as much or as little seeds in your peppers as desired.

Make sure to remove all bbs from your meat. You don’t want anyone cracking a tooth.

This is sure to be a crowd pleaser. It is different from your typical chilis and stews and is so delicious,

I hope you enjoy this recipe as much as we did!!

Pheasant Pozole Verde

This recipe is perfect for warming up the entire family.

Course Dinner, Lunch, Soup

Cuisine American, Hispanic, Mexican

Keyword Pheasant, Soup

Prep Time 15

Cook Time 4 30

Total Time 4 45

Servings people

Author Sophie May

Equipment

Slow Cooker
Blender or food processor

Ingredients

2 lbs pheasant breasts and thigh
7 C chicken broth
2 tsp epazote leaves or 1-2 bay leaves
1 lb tomatillos husked and halved
1 large onion quartered
6 cloves garlic
2 poblanos deseeded
1 jalapeño deseeded
2 serranoes deseeded
3/4 C cilantro
2 tsp oregano
2 T olive oil
salt to taste
pepper to taste
30 oz white hominy drained

Serve With:

shredded cabbage
sliced radishes
avocado
lime wedges
cilantro
tortilla strips
sour cream
chopped onions

Instructions

Place pheasant, chicken broth and epazote in the slow cooker and cook on low for 4 hours or until pheasant easily shreds from bone/tendon.
Remove pheasant once cooked and set aside to cool. Optional: discard any fat in the broth. While pheasant cools, make the verde sauce.
In a blender, add tomatillos, onion, garlic, poblanos, jalapeño, serranoes, cilantro, and oregano. Depending on blender size you may have to blend in batches. Pulse/Blend until coarsely chopped. Scrape sides as needed.
Season with salt and pepper.
In a large sauce pan, heat oil over medium-high heat.
Add puree.
Cook until the puree turns a dark green, 10-12 minutes.
Shred the pheasant meat and add back into the slow cooker. Add puree. Add drained hominy. Mix until combined. Let cook on low until everything is hot.
Serve with desired toppings. ENJOY!

The post Pheasant Pozole Verde appeared first on Wife Of A Hunter.

Venison Italian Sausage and Tortellini Soup

Sophie May — Wed, 02 Mar 2022 19:53:59 +0000

While you’re working your way through your venison, counting down the days for turkey hunting to start, give this delicious Venison Italian Sausage and Tortellini Soup recipe a try!

Soup weather doesn’t last for that long in Texas. Here in San Antonio, we’re pushing our way back into the upper 70s. However, for the rest of the country, this recipe still applies!

This is another recipe using my Venison Italian Sausage. It still might be my favorite thing I’ve made on this page, so if you haven’t tried it yet, give it a shot! It’s a simple, creamy, flavorful soup, that makes me wonder why I don’t eat soup more often.

It’s also a single pot meal, if you’re into that sort of thing (less dishes cleaned is always a win in my book). You brown your sausage in a large stockpot and then remove the meat to let it drain. You then sauté your vegetables and then, in layman’s terms, you just start throwing everything into your pot until you have a delicious soup!

Again, if you have any questions let me know in the comments, and most of all, I hope you guys ENJOY this meal as much as my family did!

Venison Italian Sausage and Tortellini Soup

Delicious venison soup

Course Main Course

Cuisine American, Italian

Keyword Italian Sausage, Soup, Tortellini, Venison

Prep Time 20

Cook Time 25

Servings

Author Sophie May

Ingredients

1 lb Venison Italian Sausage
1 small yellow onion diced
1 small shallot diced
2 large carrots peeled and diced
1 tsp salt
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp red pepper flakes
1 tsp black pepper
1 tsp Tony Chachere's creole
5 garlic cloves minced
1/4 C all-purpose flour
5 C chicken broth
6 oz spinach chopped
19 oz cheese tortellini
1 C heavy cream or more for desired creaminess
1/2 C parmesan cheese

Instructions

Heat a large stockpot over medium-high heat.
Cook your Italian Sausage until browned and remove using a slotted spoon. Place the sausage on a paper towel lined plate and set aside.
Add in your onion, shallot, and carrots and sauté for 5 minutes, or until the vegetables are soft.
Then add your garlic and sauté for an additional 2 minutes, or until fragrant. Stir occasionally to prevent burning.
Whisk in flour and cook for 1 minute. Gradually add in your chicken broth, stirring to combine, and all of your spices.
Continue cooking until the mixture reaches a simmer, then reduce the heat to medium-low and simmer for an additional 6 minutes.
Add in your sausage, tortellini, and spinach.
Once your spinach has wilted add your heavy cream and parmesan.
Add more parmesan cheese for topping if desired and ENJOY!

The post Venison Italian Sausage and Tortellini Soup appeared first on Wife Of A Hunter.

Italian Sausage, Potato, and Spinach Soup

Sophie May — Wed, 19 Jan 2022 18:05:52 +0000

Is any other part of the country cold?? This Italian Sausage, Potato, and Spinach Soup should warm you right up on these cold January days!

I love soup. I think my favorite lunch is a soup, sandwich, and salad style meal. It’s also great as an appetizer or if it’s a hearty potato filled one, like this, I can just eat it for dinner.

This Italian Sausage, Potato, and Spinach Soup is a meal I have eaten for years. It is a tried-and-true recipe that I adapted to give more flavor and to use with my Venison Italian Sausage recipe. I’ve said it a couple times already, but if you haven’t tried my Venison Italian Sausage recipe yet you really should!

Furthermore, this is the type of meal that will flavor up with time. So, make a big ole pot of it and eat on it for a couple of days. Also, it’s an easier recipe to make. Your major steps are browning some onions and meat and boiling your potatoes. Not too bad! So during these chillier months do yourself a favor and throw this soup together and ENJOY!

Italian Sausage, Potato, and Spinach Soup

Delicious soup made with Venison Italian Sausage to warm your soul this winter day!

Course Main Course

Cuisine American, Italian

Keyword Italian, Italian Sausage, Potatoes, Soup, Spinach, Venison

Prep Time 10

Cook Time 1

Servings

Author Sophie May

Ingredients

1 lb Venison Italian Sausage
1 onion diced
6 oz baby spinash roughly chopped
1 T olive oil
3 cloves garlic minced
1 lb red potatoes diced
5 C chicken
1/2 C heavy cream
1 tsp basil dried
4 bay leaves
1 tsp salt plus extra to taste
1 tsp black pepper plus extra to taste
3/4 tsp red pepper flakes
1/4 tsp thyme
3/4 tsp oregano dried

Instructions

Heat olive oil in a large stockpot or Dutch oven and add onions. Cook until slightly browned.
Add your Italian sausage to the onions and cook until browned. Make sure to crumble the sausage as you cook it and drain the excess fat at the end.
Stir in your garlic and your seasonings. Add extra salt and pepper to taste if it needs it.
Stir in chicken broth and bay leaves and bring to a boil. Add your potatoes and cook until tender, about 10 minutes.
Stir in your spinach until it begins to wilt, ~1-2 minutes.
Stir in the heavy cream until heated through, ~1 minute. Again season with salt and pepper to taste if it needs it.
ENJOY!

The post Italian Sausage, Potato, and Spinach Soup appeared first on Wife Of A Hunter.

Venison Chili Cornbread Casserole

Sophie May — Sun, 14 Nov 2021 22:57:01 +0000

This Venison Chili Cornbread Casserole is so delicious. It will be an absolute hit for any age that eats it.

Growing up my father always used the 2 Alarm Chili Kit. I like this kit because it gives several options to spice it up. You can add beans, tomatoes, whatever you want in your chili and trust me it will be amazing. I also like that it uses masa to thicken the chili. I think this adds a delicious layer to the mix that is unusual to many mixes.

Being that it is getting a little cooler outside, I was craving chili. I don’t know about y’all but I like cornbread with my chili. A plain chili is easy to make by itself, but I thought, what if I combined the chili and cornbread? It is super easy to make, and I think it is the most delicious pair. The cornbread is thinner than if it was made in a pan or muffin tin. It gets a crisp outer coat, but the moisture from the chili keeps the insides soft.

The simmer that the 2 Alarm chili calls for not only makes the venison absorb flavor, but it also tenderizes the meat to perfection. There are so many ways to make this dish your own. You can use your favorite chili recipe or kit. You can use your own cornbread recipe or box. Just know that the cornbread is how this recipe is made. The time and temperature in the oven is according to the cornbread. The chili is already cooked, so you are basically baking it to cornbread perfection.

This is a delicious recipe that has no frills. It is easy and delicious. I hope y’all enjoy it as much as we did.

Venison Chili Cornbread Casserole

Easy and Delicious. Perfect for your winter chili cravings.

Course Dinner, Main Course, Soup

Cuisine American, Southern, Texan

Keyword Casserole, Chili, Cornbread, Soup, Venison

Prep Time 10

Cook Time 1

Total Time 1 10

Servings people

Author Sophie May

Equipment

9x13 casserole dish

Ingredients

1 kit 2 Alarm Chili
2 lbs ground venison
1 onion chopped
1 can tomato sauce 8 oz
1 can kidney beans 15.5 oz; drained and rinsed
1 can diced tomatoes 14.5 oz; drained
2 1/4 C water split 2 C and 1/4 C
1/2 C milk
6 T salted butter melted
1 egg
1 box Zatarain's Honey Butter Cornbread Mix

Toppings

green onions
shredded cheese
sour cream

Instructions

Preheat oven to 375°. If using a different cornbread, heat according to box instructions.
Brown onions and venison. Drain excess liquid.
Add tomato sauce, 2 C water, and all seasonings EXCEPT packages labelled red pepper and masa. Mix.
Add red pepper based on how spicy you want your chili. (all=spicy, 1/2=mild, omit=not spicy). Mix.
Add drained diced tomatoes and rinsed/drained kidney beans. Mix well.
Cover with a lid and simmer for 30 minutes.
While simmering get your cornbread together. Combine milk, melted butter, and egg in a medium bowl. Add cornbread mix and stir well.
Add masa to 1/4 C warm water. Stir into chili well.
Pour chili into a 9x13 casserole dish.
Using a cookie scoop or tablespoon, scoop cornbread batter on top of the chili.
Cook for 18 minutes or until cornbread is done and slightly browned. If using a different cornbread mix, times may differ.

The post Venison Chili Cornbread Casserole appeared first on Wife Of A Hunter.

Pheasant Noodle Soup

Sophie May — Wed, 10 Nov 2021 01:29:11 +0000

Pheasant Noodle Soup is the best and easiest way to warm up this winter season.

This is a recipe I created using chicken in college. I have added more and more flavor to it over time and finally perfected it. It is delicious. My husband has been my tester for years on this recipe and he can confirm that this recipe has really grown for the better.

By cooking the meat in the crockpot, the pheasant is super tender. It also absorbs a ton of flavor. I have added jalapeños and hot sauce to give the soup a little kick. It isn’t too overwhelming. My mom hates spice, but absolutely loved this recipe. If you like spicy, don’t be afraid to add more. If you hate spice, I highly suggest leaving it, but you can omit it.

This recipe is SO easy and will be a hit for the whole family. If your kids don’t like vegetables, I suggest processing them into smaller pieces like I did in the photo. However, if you don’t care, chopping or dicing the vegetables will be best. This is perfect for the cold weather. I hope y’all enjoy it!

Pheasant Noodle Soup

This soup is perfect for cold nights, busy nights, any nights. Enjoy!

Course Dinner, Main Course, Soup

Cuisine American

Keyword American, Dinner, Noodles, Pheasant, Soup

Prep Time 15

Cook Time 6 15

Total Time 6 30

Servings people

Author Sophie May

Equipment

Slow Cooker

Ingredients

1 lb pheasant breasts skinless
3 medium carrots coins or diced
3 stalks celery sliced or diced
3 tsp minced garlic
46.5 oz low sodium chicken broth or homemade broth
2 bay leaves
1/2 tsp salt
1/2 tsp pepper
1 tsp Italian seasoning
2 tsp hot sauce I used Louisiana Hot Sauce; more or less
2 tsp diced, pickled jalapeños more or less
1 tsp Tony Chachere's
20 oz cheese tortellini

Instructions

Add all of the ingredients to your slow cooker except for the meat and tortellini.
Mix well.
Add pheasant and cook on low for 6 hours or until pheasant is shreddable.
Shred pheasant.
Add in the tortellini and cook 15 minutes or until tender.
Season with salt and pepper to taste and extra hot sauce if desired. Discard bay leaves and Enjoy!

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