Venison Sausage and Gnocchi Soup

1. To large pot, add lard. Heat over medium-high heat until melted.
2. Add sausage and break up meat into pieces. Cook for 4-6 minutes, or until browned. Remove to a bowl and set aside.
3. Turn heat down to low, add butter and stir until melted.
4. Add onions and garlic and stir to coat. Cook for 3-5 minutes, stirring occasionally.
5. Add broth and bring to a simmer. Simmer for 5-10 minutes.
6. Add gnocchi and bring to a boil. Boil for 2-3 minutes, then reduce heat to a simmer. Simmer for 5 additional minutes.
7. Add diced roasted red peppers and sausage. Bring back to a simmer and simmer for 5 minutes.
8. Add cream and bring to a low simmer. Add in kale and stir to combine. Simmer for 2-3 minutes.
9. Taste and add salt and pepper, if needed. You may not need any depending on the seasoning in your sausage and broth.
10. Top with fresh grated parmesan and parsley. Serve with crusty bread for dipping. Enjoy!

How to make roasted red peppers:

1. Preheat oven to 450°F. Line a sheet pan with parchment paper.
2. Cut peppers in half lengthwise and remove stems, seeds, and white membranes.
3. Place peppers, cut side down, on parchment paper-lined pan.
4. Roast for 15-20 minutes, or until the skin is bubbling and pulling away from the flesh. You can remove them at this point or leave in the oven for another 5-10 minutes, until the skin is starting to blacken and the peppers start losing their shape. You'll get more flavor out of them if you leave them in!
5. Remove from the oven and let rest for 10 minutes. Remove peels and discard. Refrigerate until ready to use.
6. You can pressure can roasted peppers in oil if you'd like to preserve them.