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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    2 hrs 20 mins
  • READY IN

    2 hrs 45 mins

Directions

  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.
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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.

 
Jan 31, 2003

Definitely different from your normal venison recipes. Unique combination of flavors. Very good recipe that got better each day.

 

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Nutrition

  • 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.

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