Great Northern Venison Stew

Great Northern Venison Stew

Domestic Chef 1

"A light stew with flavorful seasoning that can be adjusted to taste. A great way to make a meal out of ground venison without disguising the meats flavor."
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2 h 8 servings
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Original recipe yields 8 servings



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  1. Set our cream cheese to come to room temperature. In a large soup pot chop and saute onion in butter add meat and brown. Salt and pepper the meat to taste.
  2. Rinse beans in colander and set aside. Add broth, water and seasonings to meat mixture. Allow to boil while you prepare your cheese sauce.
  3. Blend cheddar soup and cream cheese with whipped cream. Use a hand blender works best. Once blended, stir slowly into soup (some lumps may form but will boil out)
  4. Add 2 cups of monterey jack cheese and simmer for 30 mins over med. heat.
  5. Wash and chop cilantro, then add beans to soup and simmer another 30 minutes (do not boil after beans are added)
  6. remove from heat...
  7. To Serve: put preferred amount of chopped cilantro in a bowl then spoon soup into bowl. Top with some monterey jack cheese and enjoy.
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