Slow Cooked Venison French Onion Soup

Keeping up with all the cozy and nourishing recipes and this slow cooked Venison French Onion soup is one you do not want to skip! You get all those rich, classic flavours of French onion soup but with the addition of tender and juicy slow cooked venison to make it hearty and filling.

Every Winter, I get so excited to make this Venison French Onion Soup. It is so easy to make, and a soup that actually feels filling and like a full meal. I love the addition of a tender slow cooked wild game roast for addition protein and to keep you feeling full.

This soup starts off by searing any wild game roast of your choice, then slow cooking it in a delicious broth. You do this for about3-4 hours, until the meat breaks down and becomes tender enough to shred. Then, you caramelize onions until sweet golden perfection and add those in with the broth and meat. Top it all off with sourdough baguettes and gooey gruyere cheese for a PERFECT French onion soup!

I love this recipe because it is a great way to use up any of those roasts you have in your freezer while doing something a little different. The meat takes on a delicious rich flavor, and is the perfect addition. You can make this soup to freeze for later or enjoy it fresh.

Tips for Making Perfect Venison French Onion Soup

1. Be sure to add enough broth to your roast to basically cover the meat. This amount will vary slightly depending on the shape and size of your roast. You want it to be submerged in the broth so that it stays juicy.
2. Cooking time on the venison is also going to vary depending on the size roast you use. You want to make sure you are letting it cook long enough so that it breaks down and becomes tender enough to shred. This is typically about 3-4 hours but could be longer if you have a large roast.
3. When caramelizing your onions, you want to go low and slow. This is a long process that takes about an hour and you do not want to rush it otherwise the onions will burn and not develop that rich, sweet flavor you are after.

Venison French Onion Soup Ingredients

Venison Roast– This can be any kind of wild game roast you have and most roasts will work. I typically use a sirloin or round roast.

Onions– Use white or yellow onions for this. You need 6-8 of them.

Garlic– You will need fresh garlic for both the broth and the onions.

Broth– I like to use beef broth for the best flavor in this soup. Use store bought or homemade.

Wine– This build an extra layer of flavor in the broth. You can use red or white, I like white! If you do not have wine, you can use bait of extra broth.

Rosemary- Use fresh sprigs of rosemary.

Butter- You can use salted or unsalted. This goes in with the onions to help them not burn and develop delicious flavor.

Bay Leaves– Just a couple dried bay leaves are used.

Worcestershire Sauce– If you are gluten free, be sure to use gluten free Worcestershire.

Bread- Any crust bread of your choice works. I use my homemade sourdough baguettes. If you are gluten free you can use gluten free bread.

Cheese– Gruyere or Swiss cheese are both delicious on this soup. Use whichever you prefer or a combination of both.

The Steps

1. Preheat your oven to 300F.
2. Start by seasoning your roast generously on all side with salt and pepper.
3. Then, heat a dutch oven over high heat with a couple tbsp of oil.
4. Sear the roast on all sides for 1-2 minutes to develop some crust. Remove from heat.
5. To that same pot, add in the 1/2 onion and 3 cloves minced garlic.
6. Cook over medium heat for 4-5 minutes, then pour in the white wine and deglaze the pan by scraping all the crispy bitts off the bottom.
7. Allow the wine to cook down by about 2/3. T
8. hen, pour in the broth and place the roast back in the pot with the rosemary. If your roast is not covered with liquid, add a bit more broth until it is.
9. Place the lid on, and cook in the oven for 3-4 hours or until you can start to shred the meat with forks or tongs.
10. About an hour before the meat is done, caramelize the onions. Add 1/4 cup of butter to a large pan, along with all of the sliced onion.
11. Cook over low heat for an hour, stirring every 10 minutes or so to prevent burning. You do not want to rush this. Low and slow, to develop the best flavor.
12. Once the onions are a rich golden color, add in the garlic, worcestershire sauce and bay leaves. Stir, and allow this to cook over low for another 10 minutes.

1. Finally, you are going to shred the meat into chunks once it comes out of the oven. I like to keep it in decent sized chunks.

1. Then, add all of the caramelized onions to the pot and stir everything together. Season with salt and pepper until the soup is to your liking.
2. Broil the baguette slices until golden, then top with cheese and place back under the broiler until melted.
3. Spoon the soup into bowls and top each one with a couple pieces of the cheesy baguettes. Enjoy!

If you give this recipe a try, leave a comment or recipe review below!

Looking for more delicious Venison recipes to try this Winter?

https://cmbarndominium.com/how-to-make-delicious-venison-wellington/

https://cmbarndominium.com/how-to-make-homemade-venison-ricotta-ravioli/

https://cmbarndominium.com/insanely-good-venison-chili/