Venison Lasagna Soup

This hearty one-pot soup is perfect for the deer camp

Hunting season is upon us. If you want to make something special at the deer camp, this one-pot dish is as easy as it gets. It does not involve all of the time consuming layers that a traditional lasagna requires but has all of those wonderful Italian flavors.

If you do not have venison or venison stock, beef can be used in its place. If you do substitute ground beef, you will need to add 4 tbsp. of Italian seasoning to make up for the seasoning missing in the Italian sausage. If you prefer a spicier meal, red pepper flakes can be added. Bon appétit!

INGREDIENTS:

• 1 lb. ground Italian Sausage – Venison
• 1 15 oz. can tomato sauce
• 2 10 oz. cans Rotel
• 5 cups venison stock
• 10 oz. lasagna noodles, broken into bite size pieces
• 1 tbsp. olive oil
• 1 medium onion – chopped
• 3 cloves garlic – minced
• ½ cup grated parmesan cheese
• 1 tsp chopped basil plus 1 basil leaf for garnish
• Sizzlin Arrow Steak and Game Seasoning
• Ricotta cheese for garnish

PREPARATION: Serves 4

1. In a Dutch oven, add your olive oil over medium heat.
2. Sauté onions until they are tender, 6-8 minutes.
3. Add sausage and cook until browned.
4. Once browned, add garlic and cook for 1 minute.
5. Add stock, Rotel, and tomato sauce and simmer for 20 minutes.
6. Add lasagna noodles and cook for 20 minutes.
7. Stir in chopped basil and parmesan cheese.
8. Season to taste with Sizzlin Arrow Steak and Game Seasoning.
9. Ladle into a bowl and garnish with basil and ricotta cheese.