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Reviewed: 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!

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LA ESPOSA

	Cooking Level: Intermediate Home Town: Salisbury, North Carolina, USA
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Reviewed: 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!

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MANDAPEAS

	Cooking Level: Expert Home Town: Mathews, Virginia, USA Living In: Raleigh, North Carolina, USA
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Reviewed: 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!

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KRAEZDAY

	Cooking Level: Intermediate Living In: Houston, Texas, USA
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Reviewed: Jan. 7, 2008

Really a hit! I used ground venison and fresh vegetables and also used 4 boillon cubes. Will definitely be making this often. Thanks so much for the great recipe!

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Kellie M

	Cooking Level: Expert
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Reviewed: Dec. 20, 2007

Really good, my boyfriend who doesnt like soup for dinner even loved it!

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kellyb

	Cooking Level: Intermediate Living In: Saint Louis, Michigan, USA
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Reviewed: 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.

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my3pjks


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Reviewed: Sep. 12, 2006

My whole family loved it!!!This is Awesome !! Thanks rhkatz3

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RHKATZ3


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Reviewed: 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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rosalind


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Reviewed: Nov. 3, 2004

I loved this recipe! It is a new way for me to use the roast. The meat came out so tender.

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MANDAPANDA616

	Cooking Level: Expert Home Town: Oshkosh, Wisconsin, USA Living In: Menomonie, Wisconsin, USA
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Reviewed: Jan. 2, 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!

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DREGINEK


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Reviewed: Jan. 2, 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+++

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JEMJEN24


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