Excellent Venison Soup

SUBMITTED BY: Michelle

"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."

PREP TIME	25 Min
COOK TIME	2 Hrs 20 Min
READY IN	2 Hrs 45 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 pounds ground venison
1 onion, chopped
1 parsnip, sliced
3 potatoes, cubed
3 carrots, sliced
1/2 rutabagas, peeled and cubed
1 (16 ounce) can whole peeled tomatoes, with liquid
3 cubes beef bouillon cube
3 cups water
1/2 medium head cabbage, coarsely chopped
1 bay leaf
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper

READ REVIEWS (8)

DIRECTIONS

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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 2, 2002 by QUEENOFRULES

This was very good. I accidently bought a turnip instead of the rutabaga :) but my entire family thought it was terrific and had seconds and even thirds.

3 users found this review helpful

Reviewed on Dec. 2, 2002 by ANDAIBI

Usually we just make chilli with ground venison so I was glad to see a new recipe I haven't seen before. This was perfect for fall! It is excellent and we all loved it! The only thing we did differently was add some garlic. Definately a keeper!

3 users found this review helpful