Excellent Venison Soup Recipe - Allrecipes.com
Excellent Venison Soup Recipe
  • READY IN hrs

Excellent Venison Soup

Recipe by  

"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."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    2 hrs 20 mins

    2 hrs 45 mins


  1. 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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Dec 17, 2008

This is a great recipe, but if you want to make a truly "excellent" venison soup try making it with venison mixed with hot italian sausage. It's simply awesome!

Most Helpful Critical Review
Feb 04, 2009

If I were to make this again, I would use 1/2 the meat, double the tomatoes and add frozen green peas at the end. First time I ever had parsnips - they were good and added to the overall flavor.

Dec 02, 2002

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!

Dec 02, 2002

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.

Jan 20, 2009

This is really tasty! I didn't have ground venison thawed out so I used cubed venison round steak. I had a part of a bag of peas so I tossed those in . This is one of those delicious recipes that you will want to make often. Great comfort food! No leftovers here because we ate it too fast.

Dec 11, 2006

Awesome soup. I have made this soup many times. At times I have substituted vegetables with others I already have in the house. It always turns out great.

Nov 21, 2007

This was a really good soup - I made a few changes. I used a 28 oz can of whole tomatoes, 4 bouillon cubes and reduced the salt to 1/2 tsp. The only suggestion I have is that it needs more broth. Maybe more water/bouillon to more tomatoes. Overall, very good.

Apr 05, 2004

Over all a good flavor to this soup ,but I added more 2 more cups of water and 2 more boullion cubes ,1 cup tomato juice. To give it more liquid,could have used even more of both.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 330 kcal
  • 17%
  • Carbohydrates
  • 38.5 g
  • 12%
  • Cholesterol
  • 114 mg
  • 38%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 8.4 g
  • 33%
  • Protein
  • 36.1 g
  • 72%
  • Sodium
  • 1019 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Back To School Already?
Back To School Already?

Hard to believe, but many kids will be back in school at the end of the month. Get ready.

Cauliflower Recipes
Cauliflower Recipes

You won't believe all the things you can do with cauliflower. It's a great low-carb option.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Excellent Broccoli Cheese Soup

See how to make homemade broccoli cheese soup.

Roasted Apple Parsnip Soup

See how to make a comforting, warming winter meal.

Ukrainian Red Borscht Soup

See how to make an authentic beet and sausage soup straight from the Ukraine.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States