Venison Soup Recipes

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.

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:

• 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.

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:

• Melt 1/2 cup of butter in a large pot over medium-high heat. Brown the cubed venison in the hot butter, stirring frequently. Add the cabbage, potatoes, peas, carrots, green beans, corn, diced tomatoes, and remaining 1 cup of butter. Pour in the tomato juice and beef broth, then sprinkle in the sugar, beef bouillon granules, salt, black pepper, cumin, mustard, curry powder, cayenne pepper, parsley, Italian seasoning, and garlic powder. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the venison is tender, and the soup slightly thickened, about 1 1/2 hours.