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Venison Cheeseburger Soup


With Winter weather finally settling in, a warm and comforting meal is the perfect thing to thaw the Ohio chill. This easy recipe is hearty, fulling, and a guaranteed crowd-pleaser!


  • 1 cup peeled, diced and boiled potato. Fork tender
  • 2 pounds ground venison
  • 1 ½ pounds white American cheese
  • 1 ½ quarts beef broth
  • ½ cup canola oil
  • 1 cup onion, finely chopped
  • ½ cup green bell pepper, finely chopped
  • ½ cup red bell pepper, finely chopped
  • ¼- ½ cup jalapeno, finely chopped (depending on desired spice level)
  • ¼ cup chopped scallions
  • 1 cup flour
  • 1 tbsp Italian seasoning
  • 1 tsp salt
  • 1 tsp black pepper


  1. In a large stockpot, heat canola oil over medium-high heat and cook venison for 6-10 until it begins to brown.
  2. Add onion, bell peppers, and jalapeno stirring for another 2 minutes.
  3. Add flour, seasoning, salt and pepper and simmer until the mixture thickens. About 3-5 minutes.
  4. Add broth and lower to medium heat, allowing the mixture to simmer for another 5 minutes.
  5. Add slices of cheese one at a time and stir until fully combined and creamy.
  6. Add potatoes and scallions and remove from heat.
  7. Serve hot!
  8. Enjoy!

*Venison can be substituted with ground beef*

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