Ground Mule Deer & Herb Dumpling SOUP

A Shotatarian cold-weather classic

There are few meals better suited to the end of a long hunt—or a long winter day—than a pot of rich, bubbling hot soup crowned with tender dumplings. This version leans fully into the Shotatarian ethos: ground mule deer, wild game broth, and a lineup of woods-friendly herbs that feel like they belong next to a wood stove or campfire.

Mule deer shines here. It’s lean, deeply flavorful, and when paired with butter, aromatics, and milk, it becomes luxurious without losing its wild character. The dumplings soak up that broth and puff into little clouds of comfort—rustic, hearty, and absolutely doable for any home cook.

Ingredients

The Stew

• ▢ 1 stick salted butter, sliced

• ▢ 1 pound ground mule deer

• ▢ 1/3 cup all-purpose flour

• ▢ 1 yellow onion, chopped

• ▢ 4 cloves garlic, chopped

• ▢ 2 tablespoons fresh thyme leaves

• ▢ 1 tablespoon chopped fresh sage

• ▢ 1/4 teaspoon cayenne pepper

• ▢ 1 1/2 cups chopped carrots

• ▢ 1 cup chopped celery

• ▢ 1 cup chopped mushrooms

• ▢ 4 cups wild game broth

• ▢ Kosher salt and freshly cracked black pepper

• ▢ 2 cups whole milk

The Dumplings

• ▢ 1 1/2 cups all-purpose flour

• ▢ 1 tablespoon baking powder

• ▢ 1 tablespoon chopped fresh sage

• ▢ 3/4 cup milk

• ▢ Black pepper

Instructions

1. Build the base
   In a Dutch oven set over medium heat, melt the butter. Add the chopped onion and garlic and cook for 2–3 minutes until fragrant. Add the ground mule deer, season lightly with salt and pepper, and cook until just browned, breaking it up with a spoon.

2. Thicken and layer flavor
   Sprinkle the flour over the meat mixture and stir well to coat. Add the thyme, sage, cayenne, carrots, celery, and mushrooms. Toss everything together until evenly mixed.

3. Add the broth
   Slowly pour in the wild game broth, stirring constantly to avoid lumps. Season with salt and black pepper. Cover and simmer over medium heat for about 10 minutes, until the vegetables are tender and the stew begins to thicken.

4. Make the dumplings
   In a bowl, stir together the flour, baking powder, chopped sage, and a generous crack of black pepper. Add the milk and mix just until combined—don’t overwork the dough.

5. Finish the stew
   Stir the whole milk into the pot and bring the stew to a gentle boil. Drop heaping tablespoons of dumpling dough directly into the stew, about six at a time. Cover and cook for 10 minutes, until the dumplings are puffed and cooked through.

6. Optional brown butter finish
   For an extra Shotatarian flourish, melt 2 tablespoons salted butter in a small skillet over medium-high heat until golden and nutty.

7. Serve
   Ladle the stew and dumplings into bowls. Finish with a drizzle of brown butter (if using), fresh thyme, flaky salt, and cracked pepper.

Shotatarian Tip

This recipe is incredibly flexible. Swap in elk, whitetail, or antelope if that’s what’s in your freezer. If your mule deer is extra lean, don’t be shy with the butter—it’s what gives the stew its silky body.

This is wild food at its most comforting. Simple ingredients. Honest flavor. And proof that some of the best meals start with a tag, a freezer, and a Dutch oven.

Stay hungry, stay wild.
— Shotatarian.com