Love it!!! I use greek yogurt instead and left out the Worcestershire sauce. Yum!

I have never cooked venison before. My husband's dad brought us meat all packaged and labeled. I found this recipe and decided to give it a go. So happy I did. He loved, I loved it. Totally hooked now. I used greek yogurt instead of sour cream, added about a 1/4 cup Sierra Nevada Porter (beer) and used tomato sauce I previously made from our garden tomatoes. I had to cook it longer (1 1/2 hours) on simmer with a covered lid to make it more tender. Other then the few changes I made I followed your recipe leaving nothing out. So glad I did. Served with fresh sliced heirloom tomatoes. This was a wonderful first time venison recipe for me. Thank you so much for sharing.

A few changes and this was wonderful. Took the advice from others and did not use the shells. We all loved it.

This was so easy to make. I took my heirloom tomatoes out of the freezer and blanched them so the skin peels off easily. I added some fresh garlic to the tomato mixture. We like the soup a bit creamy so I added some extra flour to the butter milk mixture. Turned out fabulous. Hubby and I just enjoyed this wonderful dish. Thank you for sharing.