Deer Sausage, White Bean, and Kale Soup

If you live in Louisiana, it is highly likely that you, a family member, or someone you know has a freezer full of deer meat. My father is no exception to this rule. He just went on a hunting trip and came home with 500 pounds of deer-based products after shooting 3 big ones. That is a lot of meat! But a perfect use for this Deer Sausage, White Bean, and Kale Soup!

He just loaded me up with tons of meat to store in my freezer, like deer and bacon burgers, garlic and Parmesan deer sausage, and many other sausage varieties.

Deer is technically a red meat, but it is actually very lean! That’s why it is commonly combined with fattier meats like bacon and other pork to neutralize that “gamey” flavor, creating a more tender product. Deer is a obviously a great source of protein. And although I didn’t shoot it myself, it feels good that I’m eating meat in a more sustainable way, rather than just buying chicken from factory farms.

Now, if you’ve never had deer before, it might taste a little different than other meats. I balanced out this soup by creating a hearty soup with fiber-filled veggies like kale, onions, and white beans. Of course, you can also use any sausage you might be able to find at your local grocery store.

Do any of my fellow Louisiana-ians have some go-to deer based recipes? I know it is also commonly eaten as a meatsauce, but I’d love to hear some other ideas! After all, I’ve got 500 pounds to work with! I hope you enjoy this Deer Sausage, White Bean, and Kale Soup! And if you’re looking for a side to go with this soup, I highly recommend this Classic Coleslaw!

Deer Sausage, White Bean, and Kale Soup

A hearty winter soup!

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Amy Davis


  • 1 medium onion
  • 3 cloves garlic
  • 2 small carrots
  • 1 tbsp olive oil
  • 1 bunch dinosaur kale
  • 1 link deer sausage (I used garlic Parmesan)
  • salt, to taste
  • pepper, to taste
  • 1 tsp Italian seasoning
  • 32 oz chicken broth
  • 1 can white beans


  1. Mince garlic. Finely chop onions and carrots. Chop kale, and slice sausage into rounds. 

  2. Add olive oil and veggies to pot. Saute over medium heat until fragrant. Add kale, sausage, and spices. Saute for another 2-3 minutes. 

  3. Stir in beans and chicken broth. 

  4. Let simmer (covered) for about 30 minutes, then serve!