Recipe 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."
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rutabagas, peeled and cubed
1 (16 ounce) can
whole peeled tomatoes, with liquid
beef bouillon cube
1/2 medium head
cabbage, coarsely chopped
ground black pepper
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!
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.
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!
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.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Excellent Venison Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 330
** Calories from Fat: 35
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