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
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
ITALIAN WEDDING SOUP WITH VENISON MEATBALLS
I'm always looking for new ways to use the ground venison in the freezer and this is one of my favorites. The Italian sausage not only adds just the right amount of fat that venison needs but it is also seasoned so well that you don't need to add a lot of extra herbs to the soup. Leftovers hold up nicely. The pasta holds its texture and doesn't absorb all of the broth when refrigerated overnight.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 19
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.
Nutrition Facts : Calories 332.4 calories, Carbohydrate 31.7 g, Cholesterol 67.9 mg, Fat 13.6 g, Fiber 2 g, Protein 19.5 g, SaturatedFat 4.2 g, Sodium 1537.6 mg, Sugar 4.1 g
EXCELLENT VENISON SOUP
This soup is outstanding and a wonderful use of ground venison or elk, which is much better for you than ground beef. It also uses some veggies that we don't use very often, if ever! Here, it all comes together deliciously.
Provided by Michelle
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h45m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 330.1 calories, Carbohydrate 38.5 g, Cholesterol 114.3 mg, Fat 3.9 g, Fiber 8.4 g, Protein 36.1 g, SaturatedFat 1.4 g, Sodium 1018.5 mg, Sugar 10.7 g
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.
INSTANT POT® VENISON AND VEGETABLE SOUP
Those living with a hunter are all too familiar with those little white rolls of ground venison taking space up in the freezer. While it sure is handy to have on hand, it does take planning ahead to defrost them from their brick-hard frozen state. Multi-pressure cooker to the rescue! You can have a big pot of vegetable soup from frozen to finish and on your table in just over an hour.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 15
Steps:
- Place frozen venison and water into a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 5 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, for exactly 1 minute. Unlock and remove the lid.
- Break up any large chunks of meat, drain in a colander, and return to the pot. Add crushed tomatoes, beef broth, potatoes, carrots, celery, onion, Worcestershire sauce, garlic, and Italian seasoning. Close and lock the lid and select high pressure again; set timer for 15 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, for exactly 5 minutes. Unlock and remove the lid.
- Stir in frozen corn, peas, and green beans. Put the lid back on for 4 minutes until frozen vegetables have cooked.
- Ladle into bowls and season with salt and pepper.
Nutrition Facts : Calories 191.6 calories, Carbohydrate 20.9 g, Cholesterol 64.2 mg, Fat 2.6 g, Fiber 4 g, Protein 22 g, SaturatedFat 0.9 g, Sodium 634.9 mg, Sugar 5.8 g
TACO SOUP WITH VENISON
This recipe is so good and easy to make and figure friendly. I love to make this on a cold day. My family all loves it.
Provided by cherij22
Categories One Dish Meal
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
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.
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 TACO SOUP
Steps:
- In saucepan brown venison, celery & onion. Add remaining ingredients and simmer for 20 minutes. Sprinkle with cheese and red onions.
GRANDPA BUBBA'S VENISON VEGETABLE SOUP
Hits the spot and warms you up on those cold winter days. Best served with homemade fried corn bread, and a pitcher of good ole southern sweet tea.
Provided by William Parker
Categories Other Soups
Time 8h30m
Number Of Ingredients 19
Steps:
- 1. Combine all ingredients in crock-pot, stirring until well mixed. Set temperature to high, seal and wait for it to boil.
- 2. Taste broth for additional salt and/or hot sauce preference.
- 3. Turn temperature down to warm or simmer depending on your appliance, and let cook all day or overnight.
VENISON ITALIAN SOUP
This is a hearty all-in-one-meal soup which contains vegetables, meat, and pasta. Served with mozzarella-garlic bread, makes a great meal on a cold winter day. This is a variation of a soup made with beef. I like venison because it is non-fat. Garnish with your favorite cheese.
Provided by Joelene Craver
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 2h50m
Yield 8
Number Of Ingredients 15
Steps:
- Brown venison, onion, and garlic over medium heat until meat is no longer pink. Add tomatoes, tomato sauce, water, and spices. Bring to a boil, and then simmer for about 30 minutes.
- Stir in beans, carrots, and zucchini. Simmer soup for 90 minutes.
- Add pasta, and cook until tender. Top individual servings with grated cheese, and serve.
Nutrition Facts : Calories 252.8 calories, Carbohydrate 37.8 g, Cholesterol 48.2 mg, Fat 2.7 g, Fiber 5.9 g, Protein 20.9 g, SaturatedFat 0.8 g, Sodium 994.5 mg, Sugar 7.4 g
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.
VENISON VEGETABLE SOUP RECIPE - (4.4/5)
Provided by á-10881
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. Yield: 8 servings. Nutritional Analysis: One 1-cup serving equals 192 calories, 4 g fat (0 saturated fat), 51 mg cholesterol, 801 mg sodium, 22 g carbohydrate, 0 fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.
VENISON VEGETABLE SOUP
The weather is finally cooling down a bit here in Kentucky. This time of year, our dinner plans start turning to warm bowls of soup and chili. This vegetable soup recipe is easy to make, hearty enough for a full meal, and has just enough heat to warm you up...
Provided by @MakeItYours
Number Of Ingredients 1
Steps:
- Start by pouring a tablespoon or two of vegetable oil into a 16-quart stock pot or any large pot with lid. Heat to medium-high and sear the venison in small batches until all of it is nicely browned. Reserve the venison and add the potatoes, carrots and onion to the hot oil. Season well with salt and pepper and cook over medium heat for 10 minutes, stirring often. Return the meat to the pot and add all other ingredients. Bring the soup to a boil, then reduce heat to maintain a simmer. Simmer the soup for 4-6 hours, stirring occasionally and checking the seasoning level in case additional salt and pepper are needed.
VENISON TACO SOUP
This is another of the kid-friendly recipes that are popular around here. Potroast loves to make and eat this soup. This one is super simple to make, even for the youngest of wild game cooks. Just brown the meat with the onion, then dump in the rest of the ingredients,...
Provided by @MakeItYours
Number Of Ingredients 1
Steps:
- Not much to this one. Sauté the ground venison in a stock pot along with the onion until the meat is browned through and the onion is soft and translucent. Season the meat and onion mixture to taste with salt and pepper. Drain any excess grease from the pot and add all other ingredients. Bring the mixture to a boil, then turn the heat down. Simmer the soup for two to four hours. Serve with cheese, sour cream, avocado and corn chips.
HEARTBURN SOUP (VENISON)
Leave out the meat to make it vegan/vegetarian friendly. I got this recipe from my SIL Shanna. She knew I was on WW+ and watching my points. It's called Heartburn Soup because, as it turns out, beans are an excellent source of fiber and yes, while they give you gas, they also take away acid reflux (a.k.a. Heartburn!) Venison is a low point, high protein. This soup is so hearty and rich, you won't feel deprived.
Provided by Sherry Blizzard @akflurry
Categories Bean Soups
Number Of Ingredients 16
Steps:
- Brown venison in evoo. Add carrots, celery and onions. Cook 6-8 minutes or until starting to brown slightly
- Add in chili sauce, garlic, cumin, paprika, vegetable broth and frozen corn. Top with water (if necessary to cover).
- Simmer gently until the venison is nice and tender. Add in the undrained black beans and the tomato paste. Watch and stir so it doesn't burn. Adjust the broth to your liking with more broth OR water. Season with salt, pepper and a little cilantro to your taste.
- NOTE: This is a WW+ friendly recipe. If you add chunks of avocado or sour cream, you will need to adjust the points.
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