Oktoberfest Beer and Cheese Soup with Venison Meatballs

This Oktoberfest beer and cheese soup with venison meatballs is a fun, wild take on the classic German Bierkäsesuppe served at Oktoberfest. This is the perfect opportunity to grind up the last of your venison in the freezer before the next deer season begins! 

• Prep time: 45 minutes
• Cook time: 45 minutes
• Serves: 4–6 (very hearty and filling)

Ingredients

For the meatballs:

• 12oz ground venison
• 8oz ground pork
• 1 small onion, minced finely
• 3 tablespoons breadcrumbs
• 1 tablespoon German mustard
• 1 egg
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For the soup:

• 2 slices bacon, sliced thinly
• 1 tablespoon butter
• 1 onion, finely chopped
• 2 stalks celery, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 16oz German beer or lager
• 1/2 teaspoon dried thyme leaves
• 2 teaspoons German mustard
• 2 tablespoons Worcestershire sauce
• 1 cup milk
• 1lb cheese (Ementhaller, Cheddar, Swiss, or a mix), grated
• 2 scallions/green onions, sliced

Preparation

1. Mix the meatball ingredients together in a medium bowl. With wet hands, form into balls, about half the size of a golf ball.
2. Add the sliced bacon to a large pot over medium heat and fry until crispy. Remove the bacon, setting it aside and leaving behind the grease. Add the meatballs to the bacon grease and cook over medium heat for about 20 minutes, or until nicely browned and cooked through. Set the meatballs aside onto paper towels to drain.
3. Add the butter to the pot, then add the onions and celery once it melts. Cook over medium heat for 4 minutes. Add the garlic and flour and cook for another 2 minutes, stirring.
4. Pour the beer in and use a flat edged spatula to scrape up any bits that may have gotten stuck to the pot. Add the thyme, mustard, Worcestershire sauce, and milk and bring to a simmer. Add the cheese in small handfuls, stirring it in and letting it melt, whisking the pot the whole time. Cook for 5 minutes.
5. Add the soup to a blender (or use an immersion blender) and let cool enough to blitz it without exploding (hot soup in a blender likes to make a mess). Pulse the blender a few times, then blend on high for 1 minute. Add the soup back to the pot and cook, whisking the whole time, for 5 minutes.
6. To serve, split the meatballs between the bowls, then ladle the soup over the meatballs. Garnish with sliced scallions and the bacon bits you set aside. Serve with warm pretzels or pretzel buns. Enjoy!

Check out Adam's website, The Intrepid Eater, for more unique, creative, and innovative wild game recipes to try in your kitchen! 

Want to take your wild game cooking to the next level? Check out the Wild Table section of our blog for more recipes to help make the most of your harvest!