Deer Soup
GAPS* Stage:
Stage 1+
Recipe was created using the step-by-step instructions in Class #3 for creating your own GAPS* soup recipe.
(Click HERE to access instructions - Subscription required)
About the Recipe
Fall time is deer season! And I'm always happy to get some deer meat from the hunters I know. It's only fitting to want to have a soup recipe on hand to use up the meat and stock!
Recipe makes roughly 12 cups (3L) total.
Ingredients
• 1 cup (250mL) onion (any color), chopped
• Sliced, crushed or chopped garlic cloves, as many as you can tolerate
• 8 cups (2L) deer stock
• 1 lbs (454g) cooked deer meat, cut into bite-sized pieces
• 2 cups (500mL) carrots, sliced
• 4 cups (1L) rutabaga, approximately the size of a women’s softball, diced into chunks
• 0.5 oz (14g) fresh rosemary
• 0.18 oz (5g) fresh thyme
• (optional) 1 tsp (5mL) mineral salt
*Source the best quality available*
Click HERE for access to GAPS* Sourcing
Stage-by-Stage Modifications
(Stage 3+)
• Use 2 Tbsp (30ml) animal fat for sautéing
• Use ½ tsp (2.5mL) dried rosemary instead of fresh
• Use ¼ tsp (1.25mL) dried thyme instead of fresh
(Stage 5+)
• Add ¼ tsp (1.25mL) ground black pepper
(Coming-Off GAPS*)
• Substitute 2 cups (500mL) chopped potato for 2 cups of rutabaga
Author's Tips
• Don’t like the sweetness of rutabaga, try cauliflower instead!
• 1 cup (250mL) green peas is a great addition to this soup!
The rosemary & thyme leaves from the bouquette garni often fall off during cooking. For Stage 1-2 you’ll need to scoop them out before consuming. Alternatively, you can incorporate the rosemary & thyme flavor into the deer stock and they’ll be easier to scoop out of the stock instead of the soup.
Stage-by-Stage Instructions
(Stage 1+)
(demonstrational video matches instructions below)
1. Prepare vegetables.
2. Assemble the bouquette garni with the rosemary & thyme.
3. Add all ingredients to the pot.
Author’s Tip: Some people like to add the salt at the end before serving. They incrementally stir the salt into the soup until it reaches the desired taste. This helps to prevent overly salted soups or under-flavored soups!
I like to add the cooked deer meat in this step, so that it continues to get more tender! Alternatively, you can add it in Step 6 so it heats up before serving, but doesn’t cook further.
4. Bring the pot to a simmer and cook for approximately 30 minutes until the vegetables are tender when pierced with a fork.
5. Remove the bouquette garni from the pot and scoop out any remnants of the herbs.
6. Taste test the soup and add more salt, if desired, to suit your taste buds before serving.
(Stage 3+)
1. Prepare vegetables.
2. (If choosing to use fresh herbs in lieu of dried) Assemble the bouquette garni with the rosemary & thyme.
3. Add the fat, onions & garlic to the pot. Sauté until the onions are translucent. Avoid browning them in Stage 3.
4. Add all remaining ingredients to the pot.
Author’s Tip: Some people like to add the salt at the end before serving. They incrementally stir the salt into the soup until it reaches the desired taste. This helps to prevent overly salted soups or under-flavored soups!
I like to add the cooked deer meat in this step, so that it continues to get more tender! Alternatively, you can add it in Step 7 so it heats up before serving, but doesn’t cook further.
5. Bring the pot to a simmer and cook for approximately 30 minutes until the vegetables are tender when pierced with a fork.
6. (If choosing to use fresh herbs in lieu of dried) Remove the bouquette garni from the pot.
Author’s Tip: The rosemary leaves are often not tender enough after 30 minutes of cooking, and it makes for a more pleasant soup if you scoop out the leaves.
7. Taste test the soup and add more salt, if desired, to suit your taste buds before serving.
(Stage 4+)
Same as Stage 3+, except you can sauté without the lid on. Avoid browning them in Stage 4.
(Stage 5+)
Same as Stage 3+, except add the ground black pepper in step 4 and/or additional in step 7.
(Full GAPS*) Cooking Instructions:
Same as Stage 3+, whereby you can now sauté the onions & garlic until brown.
(Coming-Off GAPS*)
Same as Stage 3+, whereby the potato gets added in step 4.
Click on the image below to see the Soup Garnishes ...
Testimonial from a Non-GAPS* Family Member ...
“The gristle & fat are a turn off for me. I’d say cut it away next time. It tastes good! Doesn’t taste gamey. It’s not like super flavored, but the flavoring is still okay!”
- My Partner, Mark
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