Name: Venison & Chestnut Soup
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 4 servings
Ingredients: 1 ½ lbs venison stew meat, cut into small cubes; 2 tbsp olive oil or butter; 1 medium onion, diced; 1 small leek (white and light green parts), thinly sliced; 2 cloves garlic, minced; 1 small carrot, diced; 1 celery stalk, diced; 1 tbsp tomato paste; 1 cup red wine (preferably full-bodied like Syrah or Merlot); 6 cups beef or game stock; 1 bay leaf; 1 tsp fresh thyme (or ½ tsp dried); ½ tsp ground allspice or clove (optional, for depth); Salt and freshly cracked black pepper, to taste; 1 ½ cups roasted, peeled chestnuts (vacuum-packed or freshly roasted); Optional: reserve a few whole for garnish, chop the rest; ¼ cup heavy cream (optional, for richness); 2 tbsp chopped parsley; Crusty bread or rye toast, for serving

DifficultyBeginner

CategoryGame, Meat, Nuts, Soups, Vension

Venison & Chestnut Soup is an elegant and earthy dish that celebrates the depth of wild game with the natural sweetness of roasted chestnuts. This rich, velvety soup is perfect for autumn and winter months — deeply warming, a little indulgent, and ideal for dinner parties or festive gatherings.

Yields4 Servings

Prep Time25 minsCook Time1 hr 15 minsTotal Time1 hr 40 mins

For the Soup

1 ½ lbs venison stew meat, cut into small cubes

2 tbsp olive oil or butter

1 medium onion, diced

1 small leek (white and light green parts), thinly sliced

2 cloves garlic, minced

1 small carrot, diced

1 celery stalk, diced

1 tbsp tomato paste

1 cup red wine (preferably full-bodied like Syrah or Merlot)

6 cups beef or game stock

1 bay leaf

1 tsp fresh thyme (or ½ tsp dried)

½ tsp ground allspice or clove (optional, for depth)

Salt and freshly cracked black pepper, to taste

Chestnuts

1 ½ cups roasted, peeled chestnuts (vacuum-packed or freshly roasted)

Optional: reserve a few whole for garnish, chop the rest

To Finish

¼ cup heavy cream (optional, for richness)

2 tbsp chopped parsley

Crusty bread or rye toast, for serving

Brown the Venison

In a large pot or Dutch oven, heat oil over medium-high heat.
Pat the venison dry, season with salt and pepper, and sear in batches until well browned.
Remove and set aside.

Build the Flavor Base

In the same pot, reduce heat to medium. Add a little more oil if needed.
Sauté onion, leek, carrot, and celery until softened (about 6–8 minutes).
Stir in garlic and tomato paste, cooking for 1–2 minutes to develop flavor.

Deglaze and Simmer

Pour in red wine and scrape up any browned bits. Simmer for 2 minutes.
Return venison to the pot along with stock, bay leaf, thyme, and allspice.
Add chopped chestnuts, reserving a few for garnish.
Bring to a simmer, cover loosely, and cook for 1 hour, or until meat is tender.

Blend (Optional)

For a rustic stew-style soup, leave as-is.
For a creamy version: Remove bay leaf and blend half the soup (with chestnuts) using an immersion blender. Stir together for a velvety-yet-textured result.
Stir in cream (if using), taste, and adjust seasoning.

Serve

Ladle into warm bowls.
Top with reserved chestnuts and chopped parsley.
Serve with a hearty slice of rustic bread or grilled rye toast.

Pairing & Serving Ideas

Drinks: Try with a robust red wine (Cabernet, Tempranillo, Syrah), or a dark Belgian ale.
Sides: Pair with caramelized root vegetables, roasted mushrooms, or a lightly dressed arugula salad.
Make it luxe: Add a few drops of truffle oil or top with crispy fried shallots for extra depth.

Variations

Add grains: Stir in cooked barley, farro, or wild rice.
No venison? Substitute beef chuck, duck leg meat, or bison.
Vegetarian version: Use roasted mushrooms and lentils with chestnuts for a forest-inspired alternative.

Ingredients