Heat a 10" cast iron skillet over medium heat and spread the bacon fat or ghee over the bottom of the skillet
Once the skillet is steaming, add the venison soup meat and use a spatula to stir the meat until most of the pieces have been seared on all sides. Place the seared meat in a slow cooker.
Add the broth, chopped onion, celery, carrots, crushed garlic, herbs, salt, and pepper to the slow cooker. Stir to mix all the soup ingredients together.
Turn the slow cooker on high for 4-6 hours or on low for 8-10 hours. About 10 minutes prior to serving, add the Banza pasta. Stir to incorporate the pasta.
Serve the soup warm with your favorite bread product! Store cooled leftovers in the fridge or freeze them for later.