Estimated reading time: 5 minutes
Rich, comforting, and fast, this elk heart mashed potato soup turns heart meat and Thanksgiving leftovers into a thick, savory chowder in about 20 minutes. Zero waste, all reward.
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Elk Heart Mashed Potato Soup Makes Leftovers Hit Harder
This elk heart mashed potato soup is my new favorite way to use both heart meat and Thanksgiving leftovers. Heart has a different texture than most folks are used to, but in this thick elk heart soup, it’s awesome and surprisingly normal-tasting. And mashed potato leftovers? Your aunt’s dry, pasty mashed potatoes will shine in this elk heart mashed potato soup. Plus, you can even use the turkey carcass for the stock. And if you don’t have any heart, you can use turkey meat or any other venison. This soup can be ready to eat in 20 minutes. Serve it up with some crusty bread or leftover rolls, and you’ve got a terrific meal everyone will enjoy.
Elk Heart Soup Recipe Specs: Fast, Easy, And Filling
| Servings | 4 |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 10 to 15 minutes |
| Total Time | About 20 minutes |
| Difficulty | Easy |
What You Need For Rich Elk Heart Potato Soup
- 1 Elk heart, diced, or other venison or bird meat, at least 1 pound
- 1 Tablespoon minced garlic (2-3 cloves)
- 1 Tablespoon butter
- Cooking oil and seasoning
- 4 cups mashed potatoes (or use Idahoan potatoes)
- 1 quart of stock or bone broth, plus more
- Sour cream, shredded cheese, and other add-ons to taste
I like it pretty basic, but you could add sliced carrots and chunks of potato; it will increase the cooking time. Sautéed onions are another addition; just make sure they get soft. Sour cream, shredded cheese, and chives would also be good. This wild game soup is a terrific base for whatever other flavors you want to pile on. Heck, use venison sausage instead of heart, and it’s also great.
From Seared Elk Heart To Thick Chowder In 20 Minutes
Start by dicing the elk heart into small pieces, about the size you’d expect to find in clam chowder. In a bowl, coat the meat with oil and seasoning. I used Lawry’s. Next, brown one side of the meat in a hot pan. Do it in batches so that it truly browns without making too much juice and boiling instead. I also like to use a griddle instead of a skillet when possible because the juices evaporate better and the meat browns better. After you have browned all the meat, use a little of the stock to deglaze the pan and add it to the soup later.
In a pot big enough for at least 3 quarts, saute the garlic in butter until it softens. Add the stock and bring to a boil. Add the deglazed stock from the meat pan. Mix in your mashed potatoes, blending them slowly into the soup. If necessary, add more stock or water to thin the soup. I like it pretty thick, like chowder. Season to taste, and serve the elk heart mashed potato soup hot with sourdough bread. Or pour it into a sourdough bread bowl. Now we’re talking.
Elk Heart Soup Pros And Cons After A Big Bowl
- Pros: Uses leftovers, fast cook time, rich and filling, flexible with add-ins, works with elk, deer, or turkey.
- Cons: Browning in batches takes attention, heart texture can be new for some, and thicker chowder may need thinning for next-day reheat.
More Wild Game Recipes From GunsAmerica Digest
- Simple Gourmet: Game Bone Broth
- Simple Gourmet: How To Make Venison Sausage
- Simple Gourmet: Elk Stew Recipe
Levi is an avid hunter, and an increasingly avid shooter. He strives to make delicious and simple recipes from the game he kills. He makes a living as a professional photographer and writer. Check out his work.