VENISON SOUP
Healthy, hearty soup. You would think it's full of butter and oil as rich as it tastes, but it's very low in fat and high in protein.
Provided by Steve_G
Categories Deer
Time 50m
Yield 3 quarts
Number Of Ingredients 12
Steps:
- In an heavy 8 quart stock pot, heat oil over medium high heat until it just smokes.
- Add venison roast.
- Season with salt.
- Stir occasionally.
- Cook until well seared.
- Add Onion, carrots and celery.
- Salt and stir occasionally until slightly tender (sweat) Add garlic and cook until just fragrant.
- Do not brown the garlic.
- Deglaze pan with some stock, stir until all bottom of pan is clean.
- Add remaining stock, parsley and bay leaf.
- Simmer until veggies are tender.
- Add beans, cover and let sit on heat for a minute.
- Remove from heat and let sit until beans reach desired tenderness.
- Adjust seasoning and serve.
Nutrition Facts : Calories 604.3, Fat 17, SaturatedFat 3.7, Cholesterol 64.1, Sodium 555.4, Carbohydrate 38.2, Fiber 8.3, Sugar 13.8, Protein 77.4
VENISON SOUP STOCK
Make and share this Venison Soup Stock recipe from Food.com.
Provided by queenbeatrice
Categories Stocks
Time 4h10m
Yield 15 cups, 15 serving(s)
Number Of Ingredients 14
Steps:
- Cut meat from bones.
- Melt bacon fat in a heavy fry pan and brown meat on all sides.
- Place browned meat and bones in large pot and cover with water.
- Add remaining ingredients.
- Cover, bring to a boil on top of stove, then reduce heat and simmer 3 to 4 hours.
- Strain, cool and remove the fat that has collected on surface.
- Strain again if necessary.
- Pour in airtight containers, store in refrigerator for up to 3 days.
- Can be frozen.
CROCK POT VENISON SOUP
I was recently given some ground venison by a hunter in the family...so, I had to figure out how to cook with it. I'm a big soup fan and I think this one turned out well. This makes a big batch of soup! I like to freeze some of it to have later.
Provided by Tatia 2
Categories Deer
Time 8h35m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a large crock pot, mix 6 cups water with the dry onion soup packet and cream of mushroom soup.
- Brown the ground venison in a skillet with the oil until no longer pink. Reserve pan juices. Add the browned meat to the crock pot. Saute the diced onion in the reserved pan juice until slightly translucent, add minced garlic and cook just to aroma then transfer everything to the crock pot.
- Next, add all the vegetables, tomato sauce, lentils, bay leaves and bouillon to the pot. Cook on high until potatoes and lentils are tender (6 or 8 hours).
- Seasoning: add the soy sauce and crushed red pepper flakes. Add salt and pepper to taste. I also like to add some bottled hot sauce, seasoning salt blend (Greek, Spike or whatever you like)and/or dried herbs (sage, celery seed, etc.).
- Add the uncooked macaroni noodles and cook 30-45 minutes. Adjust seasoning as necessary and serve.
VENISON MINESTRONE
I had a little vension left over from making stew and wanted to try something different. I used what I had on hand and thought it came out pretty good!
Provided by Kim127
Categories Deer
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in large pot over medium high heat.
- Saute onions and garlic til just tender.
- Add vension and saute til cooked through.
- Add the rest of the ingredients except for the uncooked pasta.
- Cover, reduce heat and simmer for 15-20 minutes.
- Add pasta.
- Simmer for additional 10-15 minutes until pasta is done.
- Serve topped with Parmesan cheese!
VENISON VEGETABLE SOUP
My husband is an avid hunter...this soup is the most requested every time he goes on a hunting trip. One bowl is never enough!! Very satisfying.
Provided by JAIMEE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a stock pot or Dutch oven over medium high heat. Brown the venison in the hot oil. Add onion, cover pot and simmer over medium heat for 10 minutes, or until onions are translucent.
- Stir the mixed vegetables, tomatoes and potatoes. Combine the water, sugar and bouillon, stir into the soup. Season with salt, pepper, garlic powder and hot pepper sauce. Cover and simmer for at least one hour, or until the meat is tender.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 25.4 g, Cholesterol 42.9 mg, Fat 3.4 g, Fiber 4.4 g, Protein 15.6 g, SaturatedFat 0.9 g, Sodium 608.4 mg, Sugar 5.6 g
VENISON VEGETABLE SOUP
We always seem to have venison in the freezer, so I came up with the recipe for this delicious soup as a different way to use some of that meat. It makes a great lunch or light supper served with garlic bread and a salad. -Susette Reif, Liberty, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 2 quarts
Number Of Ingredients 13
Steps:
- In a Dutch oven or large saucepan, brown venison in oil. Add onion; cover and simmer for 10 minutes or until tender. Add remaining ingredients; cover and simmer 1 hour longer or until meat is tender.
Nutrition Facts : Calories 192 calories, Fat 4g fat (0 saturated fat), Cholesterol 51mg cholesterol, Sodium 801mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges
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VENISON STOCK RECIPE - HOW TO MAKE VENISON STOCK OR …
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4.8/5 (40)Total Time 4 hrs 20 minsCategory SoupCalories 41 per serving
- Coat the bones with olive oil and salt well, then roast in a 400°F oven until brown. If you can stand it, keep some meat on the bones — trim and shanks are ideal for this. It will make a better broth. Put the bones in a large stockpot. I saw the bones into large pieces with a hacksaw; this lets me fit more bones into the pot, again, making a richer broth. Cover with water and bring to a simmer over medium-high heat.
- Skim the froth that forms on the surface and simmer very gently for at least 4 hours; I let it go overnight. You want the broth to steam and burble a little, not roil.
- Using tongs, grab out all the bones and large bits and discard. Set a paper towel in a fine-mesh sieve that is itself set over another large pot. Ladle the venison broth through the cheesecloth-lined sieve. Discard the dregs in the broth pot, with will be loaded with sediment and other bits.
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- Pour the water and broth into a large pot and add the venison chunks. Bring this to a bare simmer, just to bubbling. You will notice lots of scum collecting on the surface of the soup. Skim it as best you can. I let the venison gently simmer for 20 minutes, then fish out the venison pieces and put them in a bowl. I then pour the broth through a paper towel set in a sieve over another pot or large bowl. This strains out all the scum. If you skip this step your soup will be cloudy, but still perfectly edible. I just like clear soup.
- Add salt to the broth, and return it and the venison to the heat -- only this time do not let it even simmer. Cover the pot and set it on low heat. You are aiming for about 160 to 175°F. Cook the meat this way until tender, which will take 2-3 hours for an old deer, or 90 minutes for lamb.
- Add all the vegetables and the barley, cover and cook for another hour or so, or until the barley is tender.
- Stir in the chopped nettles and add some black pepper, and just heat this through, about 5 minutes. Serve at once with a dark ale or red wine.
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