WILD GAME TACO SOUP WITH ELK AND VENISON

INGREDIENTS

1 lb Force of Nature ground venison  |  1 lb Force of Nature ground elk  |  1 zucchini, diced  |  1 red onion, diced  |  2 bell peppers diced  |  1 jalapeño, minced  |  2 cup tomatoes, diced  |  2 garlic cloves, minced  |  4 tbsp. chili powder  |  2 tbsp. ground cumin  |  1 tsp. paprika  |  1 cup tomato sauce  |  4 cups beef stock  |  1 tbsp. cooking fat  |  Fresh cilantro (to garnish)  |  1 avocado, sliced (optional)  |  Sea salt and freshly ground black pepper to taste

PREPARATION

• Heat the cooking fat in a large saucepan over med-high heat. Add the garlic and onion, and cook 2 to 3 minutes. 
• Add the ground elk and venison, brown 4 to 5 minutes, stirring occasionally. 
• Sprinkle all of the spices over the meat. Season to taste and mix everything well. 
• Add the zucchini, bell pepper, tomatoes, & jalapeno to the saucepan. 
• Pour in the tomato sauce and beef stock; give everything a good stir. 
• Cover, lower heat to medium, and let simmer 20 to 25 minutes. 
• Adjust the seasoning, and serve topped with fresh cilantro and sliced avocado.

*Recipe adapted from PaleoLeap