Venison, Potato, and Sauerkraut Soup
This cozy soup is my Polish-inspired take on kapuśniak, a traditional soup made with sauerkraut, potatoes, and smoked sausage. My version keeps the spirit of Slavic culinary traditions but relies on minimal, everyday ingredients. As a hunter, I almost always have venison in the freezer, so that’s what I like to use in place of pork sausage (but don’t worry, there’s still bacon!). The bright tang of the sauerkraut complements the grassy quality of the meat and brings the whole pot into balance. It’s the kind of simple, rustic meal you crave on a cold day.
When choosing a cut of meat, I like to use a muscle with plenty of collagen—neck, shoulder, or shank are all perfect. Venison is naturally very lean, so opting for cuts with connective tissue makes a world of difference. As the soup simmers low and slow, the collagen melts into gelatin, giving the broth a silky, succulent body that makes up for the lack of fat. It is one of the easiest ways to coax real depth and richness out of wild game.
Venison, Potato, and Sauerkraut Soup
4
Ingredients
½ cup chopped bacon (lardons)
1 ½ pounds venison stew meat
Smoked sea salt
½ teaspoon ground white pepper
2 teaspoons marjoram
⅛ teaspoon ground clove
1 medium yellow onion, diced
5 garlic cloves, minced
6 cups chicken stock
¾ pound red potatoes, chopped
2 cups sauerkraut
Fresh chopped dill for garnish
Directions
- Heat a large Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the fat has rendered and the meat is crispy, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Set aside.
- Increase the heat to medium-high. Working in batches as needed, add the stew meat and cook, undisturbed, for a few minutes until browned on the bottom. Give it a good stir and continue cooking until browned all over. Season generously with smoked salt, white pepper, marjoram, and ground clove. Stir to incorporate, then transfer the meat to a plate and set aside.
- Reduce the heat to medium. Add the onion and sauté for 4–6 minutes, until soft and golden. Add the garlic and cook for another minute, until fragrant.
- Pour in the stock, scraping up any browned bits from the bottom of the pan. Return the venison and add the potatoes. Reduce the heat to low, cover, and cook for 3-4 hours, until the meat is very tender. During the last 10 minutes of cooking, stir in the sauerkraut and reserved bacon.
- Serve hot in a bowl and garnish with fresh dill.
