Venison Soup Recipes

Steps:

• Brown venison and onions in a large pot over medium heat. Mix in onion, parsnip, potatoes, carrots, rutabagas, tomatoes, bouillon, water, cabbage, bay leaf, oregano, salt and pepper. Bring to a boil, reduce heat to low and simmer 1 to 2 hours.

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.

Steps:

• Brown meat & onion. Drain.
• In an 8 quart saucepan add cooked meat & the rest of the ingredients. Bring to a boil, reduce heat. Simmer for another 30-45 minutes.
• You can serve this with tortilla scoops. Delicious.

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.

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.

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.

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.