Reviewed: Feb. 4, 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.

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crayn

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Reviewed: Jan. 19, 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.

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Can_It_Rachael

Living In: Rhinelander, Wisconsin, USA

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Reviewed: 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!

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Michigan

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Reviewed: 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.

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KRISTLE

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Reviewed: 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.

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Haematite

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Reviewed: Dec. 4, 2006

This was a great fall soup :) I wasn't able to find venison at the market and used bison instead but it was a great, hearty soup using the produce of the season :)

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Lisamarie LiGreci

Cooking Level: Intermediate

Home Town: Plymouth, Michigan, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Apr. 5, 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.

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BIGDADDYZERO

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Reviewed: Jan. 30, 2003

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

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CAFEMAN

Cooking Level: Expert

Home Town: Wallace, South Carolina, USA

Living In: Cheraw, South Carolina, USA

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Reviewed: Oct. 24, 2001

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!

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ANDAIBI

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Reviewed: Mar. 21, 2001

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.

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5 users found this review helpful