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Venison, Sausage, and Lentil Soup

This lentil soup with venison and sausage is a favorite in our house. I hope will become a favorite in your house as well!


  • 3 Tablespoons butter
  • 1 pound venison stew meat, cut into 1/2-inch pieces
  • 1 pound nitrate-free link sausage, sliced into 1/2 inch rounds
  • 1 Vidalia onion, chopped
  • 3 carrots, roughly chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 Tablespoon fresh thyme
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon cumin
  • 1 pound of lentils
  • 2 cups water
  • 3 cups beef broth


  • Heat butter in a large stockpot.  Brown venison and sausage in batches and remove from the pot.
  • Sauté onion, carrots, and bell pepper in the pan for about 4-5 minutes then add the garlic and cook 1 minute more.
  • Add thyme, salt, pepper, cumin, lentils, water, and beef broth.  Add the venison and sausage back to the pot.  Bring mixture to a boil.  Once it reaches a boil, turn the heat to low.  Cook for 1 hour or until lentils are cooked through.  If soup becomes too dry, add a little extra water during the cooking process.
  • Serve with your favorite crusty bread. Enjoy and Happy Cooking!