Heat butter in a large stockpot. Brown venison and sausage in batches and remove from the pot.
Sauté onion, carrots, and bell pepper in the pan for about 4-5 minutes then add the garlic and cook 1 minute more.
Add thyme, salt, pepper, cumin, lintels, water, and beef broth. Add the venison and sausage back to the pot. Bring mixture to a boil. Once it reaches a boil, turn the heat to low. Cook for 1 hour or until lintels are cooked through. If soup becomes too dry add a little extra water during the cooking process. Serve with your favorite crusty bread.