Venison Cheese Ball Soup Recipes

Steps:

• Combine venison, sausage, bread crumbs, 1/2 cup Parmesan cheese, parsley, and egg in a large bowl; mix until evenly combined. Form mixture into fifty 1-inch meatballs.
• Heat oil in a large skillet over medium-high heat. Add meatballs and cook for 4 minutes, flipping halfway, to get an even brown on all sides. Transfer with tongs to a paper towel-lined plate.
• Heat oil for soup in a large soup pot. Add celery, carrot, and onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more. Add broth and bring to a boil. Stir in pasta, oregano, and meatballs. Reduce heat, cover, and cook for 10 minutes.
• Turn heat off and let soup sit for 5 minutes. Stir in spinach and lemon juice. Ladle into bowls, season with salt and pepper, and garnish with Parmesan cheese.

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:

• 1. Combine in a bowl, Bologna, cream cheese, chives and garlic powder.
• 2. Once combined, roll into a ball form, roll in walnuts or pecans if desired. Then roll in plastic wrap and place in fridge for atleast 2 hours.
• 3. Really nice cheese ball with crackers or a nice crusty bruchetta bread.

Steps:

• 1. Combine salami, cheddar cheese, cream cheese, mayo and horseradish. Form into a ball; serve with crackers. Better if made a few hours ahead to let flavors meld together.

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:

• 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 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.