Venison Heart Potato Soup That Hits

Rich, comforting, and fast. This elk heart mashed potato soup turns leftovers into a thick chowder that hits hard on flavor and warmth. Zero waste, all reward.

Bold, Comforting Elk Heart Soup Built From Leftovers

This is my new favorite way to use both heart meat and Thanksgiving leftovers. Heart has a different texture than most folks are used to, but in this soup, it’s awesome and normal-tasting. And mashed potato leftovers? Your aunt’s dry, pasty mashed potatoes will shine in this elk heart mashed potato soup. Plus, you can even use the turkey carcass for the stock. And if you don’t have any heart, you can use turkey meat, or any other venison. This soup can be ready to eat in 20 minutes. Serve it up with some crusty bread or leftover rolls, and you’ve got a terrific meal everyone will enjoy.

Recipe Specs For Elk Heart Potato Soup

Bold Ingredients For Elk Heart Potato Soup

• 1 Elk heart, diced, or other venison or bird meat, at least 1 pound
• 1 Tablespoon minced garlic (2-3 cloves)
• 1 Tablespoon butter
• Cooking oil and seasoning
• 4 cups mashed potatoes (or use Idahoan potatoes)
• 1 quart of stock or bone broth, plus more
• Sour cream, shredded cheese, and other add-ons to taste

I like it pretty basic, but you could add sliced carrots and chunks of potato; it will increase the cooking time. Sauteed onions are another addition, just make sure they get soft. Sour cream, shredded cheese, and chives would also be good. You’ll see that this soup is a terrific base for whatever other flavors you want to add. Heck, use venison sausage instead of heart, and it’s also great.

Fast Step By Step: From Sear To Bowl In 20 Minutes

Start by dicing the elk heart into small pieces, as you’d find in clam chowder. In a bowl, coat the meat with oil and seasoning. I used Lawry’s. Next, brown one side of the meat in a hot pan. Do it in batches so that it truly browns without making too much juice and boiling instead. I also like to use a griddle instead of a skillet when possible because the juices evaporate better and the meat browns better. After you have browned all the meat, use a little of the stock to deglaze the pan and add it to the soup later.

In a pot big enough for at least 3 quarts, saute the garlic in butter until it softens. Add the stock and bring to a boil. Add the deglazed stock from the meat pan. Mix in your mashed potatoes, blending them slowly into the soup. If necessary, add more stock or water to thin the soup. I like it pretty thick, like chowder. Season to taste, and serve the elk heart mashed potato soup hot with sourdough bread. Or pour it into a sourdough bread bowl. Now we’re talking.

Pros And Cons After A Big Bowl

• Pros: Uses leftovers, fast cook time, rich and filling, flexible with add-ins, works with elk, deer, or turkey.
• Cons: Browning in batches takes attention, heart texture can be new for some, and thicker chowder may need thinning for next-day reheat.