Venison Vegetable Soup Recipe - Allrecipes.com
Venison Vegetable Soup Recipe
  • READY IN 2 hr

Venison Vegetable Soup

Recipe by  

"My husband is an avid hunter...this soup is the most requested every time he goes on a hunting trip. One bowl is never enough!! Very satisfying."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. Heat oil in a stock pot or Dutch oven over medium high heat. Brown the venison in the hot oil. Add onion, cover pot and simmer over medium heat for 10 minutes, or until onions are translucent.
  2. Stir the mixed vegetables, tomatoes and potatoes. Combine the water, sugar and bouillon, stir into the soup. Season with salt, pepper, garlic powder and hot pepper sauce. Cover and simmer for at least one hour, or until the meat is tender.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr 30 mins
  • READY IN 2 hrs
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Reviews More Reviews

Most Helpful Positive Review
Mar 25, 2008

This soup was excellent, with a few important additions. First, add 2-3 cloves minced garlic when browning the meat. Then, when all the veggies and spices are added, add the following also: 1/2 cup red wine, 1/2 tsp. each basil and oregano, and 1 Tab. Worchestershire sauce. Omit the sugar. I don't normally care for vension, but since my husband hunts, I have to prepare it. I LOVED this soup! Thanks!

 
Most Helpful Critical Review
Dec 14, 2009

Way too tomato-ee. This recipe was very "plain-jane". No one in my family liked it at all. Such a disappointment because all of the reviews were good.

 
Jan 02, 2004

Very good soup which my boyfriend and roommate LOVED! Let me rephrase that - my boyfriend's whole picky family loved it too! I cubed my own celery, carrots, and green peppers. I also threw in a TBLS of minced garlic, and used 1 can of beef broth and one less cup of water. If you use "fresh" venison (meaning - it hasn't sat in your freezer forever. Venison tends to taste gamier the longer it sits in your freezer) you can't tell the meat is venison. Very good, very easy, and when I'm in the mood to spoil my man, I'll send some with him when he heads up north to the cabin. Thanks Jaimee!

 
Jan 02, 2004

Three words....YUM, YUM, YUM!!! Absolutely delicious and not a soup that sits in your belly for hours or makes you feel overstuffed. I did, however, use "ground" venison (Deer meat) instead of cubed and substituted fresh veggies instead of frozen. I also used real garlic (3 large cloves) instead of the powdered version. A word of caution to you "finiky" folks...this soup WILL retain it's "gamey" flavor, though it is rather subtle. Do not think that you can simply simmer it out. If you love Venison, you'll love this soup! A+++

 
Dec 12, 2007

Excellent soup recipe! I used leftover venison roast that had already been cooked and this made the meat even more tender. I also used fresh veggies but if you use carotts you need to let it cook a little longer. I also used garlic salt in place of the regular salt and still used the garlic powder also. Very tasty, will definately be making this again.

 
Jan 17, 2008

I love venison AND stew, so this recipe really hit the spot. Only change I made was to use 12 oz fresh veggies (carrot and red bell pepper) and I added 4 oz frozen baby peas for the last 15 minutes. Excellent!

 
Jan 20, 2008

Really enjoyed this recipe. Had 2 pounds of ground venison in the freezer, so I used that instead of cubed meat and doubled the recipe. Froze over half to enjoy throughout the winter months. Added a bit of tomato juice to add more broth. Makes a hearty warm meal. Thanks for the recipe!

 
Dec 15, 2005

Wonderfully good! I had some grape tomatoes which I used along with the stewed tomatoes. (Please don't worry about the skins - No Problem!) My kids love them. Also, I cooked it for 4 hours to get the venison more tender. I also opted for fresh garlic.

 

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Nutrition

  • Calories
  • 195 kcal
  • 10%
  • Carbohydrates
  • 25.4 g
  • 8%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 3.4 g
  • 5%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 15.6 g
  • 31%
  • Sodium
  • 608 mg
  • 24%

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

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