Warm up on any autumn day with these two venison soups. Learn how to make a creamy potato and leek soup with hearty chunks of seared venison sirloin and mushrooms, all seasoned to perfection with HuntChef Canadian Carnivore and Party Fowl seasonings. Or spice things up with a hardy venison chili with chunks of venison bottom round, crushed tomatoes, and Great Northern Beans. Bring out those chili flavors with HuntChef’s Smokey Bayou, Taco Takedown, and Ten Ring seasonings. Two soups means twice the wild flavor!
Up Next in Season 2
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HuntChef Sportsman Channel Ep 3 • Whi...
HuntChef leads you through the process of turning a white tail’s hind leg into a succulent venison ham using the HuntChef Brine Kit. Watch how the hind limb is brined, soaked, and smoked over 3 days while you work up an appetite for the delicious brown sugar hind leg ham!
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HuntChef Sportsman Channel Ep 4 • One...
Join HuntChef as he feeds hungry veterans this delicious one-pot venison pasta. Bring out the flavor of your venison neck in this pasta dish with fresh onions, garlic, mushrooms, pepperoni, and of course, HuntChef’s Hot Italian Sausage Mix! There’s only one pot, but many layers of wild of flavor!
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HuntChef Sportsman Channel Ep 5 • Ven...
Watch HuntChef turn wild caught venison into a camp buffet! Juicy venison backstrap and hearty slices of venison heart seasoned with HuntChef’s Big Sexy Beast Rub and grilled to perfection! Easy to make, flavorful fried potatoes and onions dusted with All Dusted Up seasoning salt! An amazing dish...
