2 lb. ground venison
2 tsp. lard or other cooking fat, divided
1 large yellow onion, diced
3 celery stalks, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 tsp. sea salt
3 cloves garlic, minced
4 C. chicken stock
14-15oz. canned diced tomatoes
1½ C. marinara sauce
3 carrots, diced
2 C. chopped cauliflower
2 tsp. Italian seasoning
1 tsp. dried oregano
1 small zucchini, diced
extra virgin olive oil, for drizzling (optional)

In a sauté pan, cook the ground venison in 1 tsp. lard or other cooking fat until it is browned and then set it aside. In a large soup pot heat 1 tsp. lard or other cooking fat and add in the diced onion, celery, green and red bell peppers and sea salt. Cook, stirring occasionally until vegetables are softened and just starting to brown, about 10 minutes. Add to the pot the sea salt, minced garlic, chicken stock, diced tomatoes, marinara sauce, diced carrots, chopped cauliflower, Italian seasoning, and oregano. Bring to a simmer and cook for 20 minutes, or until carrots and cauliflower are softened. Finally, add in the zucchini and cook for 10 minutes more. Ladle into bowl and drizzle with olive oil. Serve and enjoy!