Wild meat, made into sausage, is a versatile protein food that can be used in all kinds of healthy dishes. Caribou, moose, bison and elk make great sausage and are a popular way to use the bounty of hunting.
This easy-to-fix, hearty soup combines the rich flavour of wild meat with barley and lots of vegetables. It can be made ahead as it will, like us, improve with age.
Portioned into small containers, this soup freezes well and can be re-heated as needed.
Enjoy some after a weekend ski or come home on a cold winter’s night to a bowl of healthy and hearty, hot northern fare.
Elk Sausage Soup
- 1 tablespoon vegetable or olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ¾ pound elk sausage (about four sausages) cut into ¼” cubes
- 1 cup pearl or pot barley
- 6 cups chicken or vegetable stock or water
- 1 bay leaf
- ½ teaspoon black pepper, freshly ground
- 1 teaspoon thyme
- ½ teaspoon savoury
- 3 cups carrots, peeled and diced
- 1 cup celery, finely chopped
- 2 cups mushrooms (canned or fresh), quartered and diced
- 2 tablespoons parsley, finely chopped
Heat oil in a large heavy-bottomed soup pot or Dutch oven.
Add chopped onion and garlic and sauté about three minutes.
Add in diced elk sausage and continue to heat.
Add carrots and celery; stir well and cook for about three minutes.
Add stock (or water), bay leaf, pepper, thyme and savoury.
Bring to a gentle boil, stirring occasionally.
Reduce heat, cover partially and allow to simmer for about 30 minutes.
Add mushrooms and cook for an additional 10 minutes.
Season to taste.
Add parsley and discard bay leaf.
Yield = 8 cups