Best Venison Minestrone Recipes

25 BEST WAYS TO COOK VENISON

25 Best Ways to Cook Venison image

Provided by insanelygood

Number Of Ingredients 25

Ingredients

Venison Stew
Venison Bourguignon
Venison Stroganoff
Venison Sausage Gravy
Venison Cream Cheese-Stuffed Crescent Rolls
Venison Steak
Venison Marsala
Slow Cooker Venison Roast
Pulled Venison
Ground Venison Tacos
Hunter's Casserole With Ground Venison
Venison Goulash
Venison Tuscan-Inspired Soup
Venison Chili
Venison Meatloaf
Venison Philly Cheesesteak Sliders
Venison Burgers
Venison Bolognese
Venison Mushroom Pappardelle
Venison Lasagna
Venison Swedish Meatballs
Venison Barbacoa
Chicken Fried Venison
Venison Jerky
Venison Schnitzel

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a venison recipe in 30 minutes or less!

Nutrition Facts :

MINESTRONE SOUP

Minestrone Soup image

Cook up a pot of Ellie Krieger's healthy Minestrone Soup from Food Network, loaded with fresh veggies, pasta and herbs.

Provided by Ellie Krieger

Time 45m

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
1 teaspoon dried oregano
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 28-ounce can no-salt-added diced tomatoes
1 14-ounce can crushed tomatoes
6 cups low-sodium chicken broth
1 15-ounce can low-sodium kidney beans, drained and rinsed
1 cup elbow pasta
1/3 cup finely grated parmesan cheese
2 tablespoons chopped fresh basil

Steps:

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

CROWD-SIZE MINESTRONE

Crowd-Size Minestrone image

This is a great minestrone. I improvise and add pasta or whatever else I have that sounds good at the time. This came from Betty Crocker Creative Recipes # 133.

Provided by lazyme

Categories Beans

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon vegetable oil
2 garlic cloves, finely chopped
1 medium onion, chopped (1/2 cup)
4 cups chicken broth or 4 cups water
4 cups tomato juice
1 cup dry red wine or 1 cup water
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1/2 medium green cabbage, chopped (3 cups)
2 small zucchini, chopped (2 cups)
2 medium carrots, sliced (1 cup)
2 stalks celery, chopped
28 ounces diced tomatoes, undrained
2 (15 ounce) cans beans, rinsed and drained (such as kidney, garbanzo or great northern)
10 ounces frozen chopped spinach, thawed and squeezed to drain
grated stella parmesan cheese

Steps:

Heat oil in 8-quart Dutch oven over medium heat. Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.
Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer 1 hour. Serve with cheese.
To Refrigerate:.
Refrigerate tightly covered no longer than 48 hours.
To Reheat From Refrigerator:.
Cover and heat soup to boiling in 8-quart Dutch oven over medium heat, stirring occasionally.

Nutrition Facts : Calories 99.7, Fat 2.3, SaturatedFat 0.4, Sodium 838.9, Carbohydrate 12.4, Fiber 3.4, Sugar 7.2, Protein 5

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