Reviewed: Mar. 3, 2012

Excellent soup! I shared the soup with my 2 neighbors, and they said this is the the best soup (bar none) that they have ever had before! Great fall/winter dish in Northern Minnesota. I followed everyone's suggestion. I used 1 pound ground venison and 1 pound Italian sausage. I added 3 cloves of freshly pressed GARLIC, a pinch of PARSLEY FLAKES and a pinch of BASIL FLAKES. I also used FRESH TOMATOES instead of canned tomatoes. I doubled the WATER and BEEF BOUILLON CUBE. I also added a few RED PEPPER FLAKES in the soup to give it a little kick. My kids loved it and they're very picky. My husband was raving about it to our neighbors.

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Reviewer:

CAKES CORNER by WILILYN

Cooking Level: Expert

Reviewed: Feb. 1, 2012

Great soup if you have a freezer full of elk! I'm not huge on wild game meat, but my husband stocks the freezer every winter. I must say that this does come together very well. I even went back for seconds. I didn't have rutabaga or parsnip on hand, so I left it out. Didn't have the canned tomatoes either so I used the three fresh tomatoes I had and 2 cans of V8 juice. Will definitely make again!

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Janice Stitzer

Reviewed: Jan. 10, 2011

Very good soup. Thanks for the recipe. My husband got his first deer in quite a few years this Fall and this is the first recipe that I have tried to use it up. Will definitely make this again.

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Reviewer:

KONWAL

Cooking Level: Expert

Home Town: Western Springs, Illinois, USA

Living In: Sister Bay, Wisconsin, USA

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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6 users found this review helpful

Reviewer:

crayn

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

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Rhinelander, Wisconsin, USA

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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Reviewer:

Michigan

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

Cooking Level: Expert

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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4 users found this review helpful

Reviewer:

Haematite

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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Reviewer:

Lisamarie LiGreci

Cooking Level: Intermediate

Home Town: Plymouth, Michigan, USA

Living In: Madison, Wisconsin, USA

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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