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Venison and Vegetable Soup recipe


  • Recipes
  • Dish type
  • Soup
  • Vegetable soup

A delicious and hearty soup, which makes use of a load of winter vegetables. You can also substitute in beef mince, if you prefer.

23 people made this

IngredientsServes: 6

  • 900g minced venison
  • 1 onion, chopped
  • 1 parsnip, sliced
  • 3 potatoes, cubed
  • 3 carrots, sliced
  • 1/2 swede, peeled and cubed
  • 1 (400g) tin whole plum peeled tomatoes, with liquid
  • 3 cubes beef stock
  • 700ml water
  • 1/2 medium head cabbage, coarsely chopped
  • 1 bay leaf
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

MethodPrep:25min ›Cook:2hr20min ›Ready in:2hr45min

  1. Brown venison and onions in a large pot over medium heat. Mix in onion, parsnip, potatoes, carrots, swede, tomatoes, stock cubes, water, cabbage, bay leaf, oregano, salt and pepper. Bring to the boil, reduce heat to low and simmer 1 to 2 hours.

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Reviews & ratingsAverage global rating:(27)

Reviews in English (23)

by Michigan

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!-17 Dec 2008

by ANDAIBI

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!-24 Oct 2001

by QUEENOFRULES

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.-21 Mar 2001


Venison Vegetable Soup

Beef and Vegetable Soup is The Pepperidge Farm Cookbook‘s first recipe, in the chapter dubbed Childhood, just after a narration of Rudkin’s formative years of life. It’s a recipe that originated with her grandmother, who lived along with Rudkin’s family in their New York brownstone, and a recipe that was beloved enough to become Rudkin’s meal of choice for her birthday each year. It features ingredients I can’t say I’ve ever found in my shopping cart–such as a shin of beef and a large veal knuckle–and says it will serve six to eight.

Step one: shopping list. I decide to skip the veal knuckle and marrow bones (budget living, Rudkin, and we don’t have our own animals to harvest out back). Before I can get to the end of this recipe’s ingredients, however, I find I need to Google “1 no.2 can of tomatoes”–what is this? I learn it’s equivalent to about 2.5 cups or 20 ounces, according to the University of Nebraska-Lincoln’s Institute of Agriculture and Natural Resources. I improvise with an entire 28-ounce can.

As for the five to six pounds of beef shin, I make the largest deviation from Rudkin’s nostalgic stew. I imagine she’d approve, as this recipe was intended to be adaptable.

“How much of each thing? That’s simple: just enough,” she writes. “If times were good, there was lots of everything and not too much water. If times were bad, there was lots of water and less of everything else, but it was always delicious.”

So, thanks to the freezer filled with venison our kind-hearted pastor has given us, I make the executive decision to sub in a little over three pounds of venison back strap (sometimes labeled back strip), which Cabela’s calls the choicest cut, for the meat. Often used interchangeably in recipes to tenderloin, back strap comes from the top portion of the deer, along its spine, whereas tenderloins come from beneath, in the abdominal cavity, according to writer Tim H. Martin at Buckmasters. It’s a few steps above beef shin, a cheap cut taken from the leg, but I forge forward.

Once I’ve gathered the handful of ingredients I need for this soup, it’s time to cook. Borrowing my toddler’s designated kitchen stool, I pull our largest stainless steel pot down from the over-the-fridge cabinet and set it on the stove with the meat and water. Next, in go the vegetables: onions, carrots, celery, parsley, leeks, potatoes and tomatoes. Along with salt and pepper and a handful of uncooked rolled oats–an innovative soup thickener I’ve not thought to use until now–these components get cooking, low and slow for four hours, sending the scent of Rudkin’s upbringing throughout our home.

In that time, the soup thickens and darkens—from pale to pink to deep, gravy-esque brown. The meat tenderizes enough to fall apart when you poke it with a wooden spoon. When my husband and I eat bowls at the counter, it’s as if we’re enjoying fork-tender pot roast surrounded by boiled vegetables and a savory broth–a testament to our pastor’s hunting skills as well as this humble recipe.

OK, Rudkin, you’ve got my attention.


Recipe Summary

  • 2 pounds ground venison
  • 1 onion, chopped
  • 1 parsnip, sliced
  • 3 potatoes, cubed
  • 3 carrots, sliced
  • ½ rutabagas, peeled and cubed
  • 1 (16 ounce) can whole peeled tomatoes, with liquid
  • 3 cubes beef bouillon cube
  • 3 cups water
  • ½ medium head cabbage, coarsely chopped
  • 1 bay leaf
  • ½ teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Brown venison and onions in a large pot over medium heat. Mix in onion, parsnip, potatoes, carrots, rutabagas, tomatoes, bouillon, water, cabbage, bay leaf, oregano, salt and pepper. Bring to a boil, reduce heat to low and simmer 1 to 2 hours.


How to make Venison Soup

  1. Place meaty bones in crockpot
  2. Add quartered onion, a clove or two of garlic and some fresh herbs, if you have any. I used thyme.
  3. Almost cover with water.
  4. Cook 8-10 hours on low.

Allow to cool and remove meat from bones.

  1. I transferred to a smaller crockpot and froze the rest of stock for future use.
  2. I also refrigerate overnight, and then skim any accumulated fat off of the top of stock.
  3. Cut up celery, carrot and add to soup.
  4. Cut up onion to add to soup
  5. Cook on low for about 4 hours until the vegetables are tender.

Add about 1 cup of barley to soup and cook for an additional hour. Add any vergetables that you would like to add to the soup. As stated above, substitute the barley with potatoes or noodles, or even rice, if you choose.

As you can see, most of the time required for this recipe is the crockpot&rsquos or the Dutch oven&rsquos duty, not yours, which means you can get other things done! Or just relax, perhaps!

Don&rsquot forget to check out some other easy, popular venison recipes on BCC!

This Venison Sausage Recipe is my most popular recipe for the fall! It is made with all of those cuts of meat that are not suitable for stews or roasts.

This Venison Stew is one of the newer deer recipes on BCC! This is again, a crockpot dish, so it is very little hands on time! Use the stock that you made for this Venison Soup in this stew.

These Venison Burgers can be made all year long! They are not just good in the fall and winter. They utilize those parts of the venison that are not sufficient for roasts.

This Recipe for how to make your own Corned Venison, takes a bit of commitment of time, but, again, it is not hands on time! You will not be able to tell the difference between Corned Venison and Corned Beef! I kid you not!


How To Make Venison Vegetable Soup

Image courtesy: conorbofin.com

  • 1 tablespoon vegetable oil
  • 1 pound venison, cut into cubes
  • 1 cup diced onion
  • 1 (16 ounce) package frozen mixed vegetables
  • 2 (14.5 ounce) cans peeled and diced tomatoes with juice
  • 3 cups potatoes, peeled and cubed
  • 4 cups water
  • 1 tablespoon white sugar
  • 2 teaspoons beef bouillon granules
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon hot pepper sauce

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.

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.


Venison Barley Vegetable Soup

Photo by Nikki Bennett

I feel a little bad for my husband. Let&rsquos be real &mdash he married a dietitian and food isn&rsquot exactly something you can avoid on a daily basis. Something my husband can freely admit is that he has a sweet tooth. I can be quick to remind him that many sweets are high in saturated fat, which is not good for the heart.

On the flip side, he's a deer hunter, and he brings home venison to contribute to our family meals. Venison is a good choice of meat for heart health due to its low fat content.

I hear many complaints from people, including clients, who don't like the taste of venison. Venison&rsquos flavor is affected by what the deer ate, where it ate it and how the meat is prepared. If you didn&rsquot like venison at one time in your life, try again &mdash there are many factors that change the taste! There are some meals in which I don&rsquot prefer the taste of venison, but others in which I can&rsquot tell if it is beef or not.

If you&rsquore not wild about the taste of venison, I would recommend marinating it or preparing it in a casserole, soup or sauce. I recently made venison barley vegetable soup. This is a great soup with a lean meat, vegetables and whole grains all in one! My 1-year-old daughter loves it, and it&rsquos a great way to get her to eat meat and vegetables!

Venison Barley Vegetable Soup

Recipe developed by Nikki Bennett, RD, LD

Ingredients
2 lbs. venison, cut into 1-inch cubes
2 tablespoons cooking oil
6 cups water
1 medium onion, chopped
1 1/2 cups celery, chopped
3 teaspoons instant beef bouillon granules
2 teaspoons oregano
1 teaspoon black pepper
3 garlic cloves, minced
2 bay leaves
2 quart jars of home-canned crushed tomatoes (or use 16 oz. canned diced tomatoes, but you may need to add more beef bouillon)
1 cup barley


Venison Pepper Soup

Prep Time: 3 MinutesYield: 12 Cups
Cook Time: 30 MinutesServing Size: 1.5 Cups
Total Time: 33 MinutesCalories Per Serving: 265

Ingredients

  • 1 lb venison, ground
  • 2 Tbsp. olive oil, for frying
  • 1 yellow onion, chopped
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 2 cloves garlic, minced
  • 2 14.5 oz cans of petite diced tomatoes
  • 1 15 oz can of tomato sauce
  • 2 1/2 cups of beef broth
  • 1 tsp. basil
  • 1 tsp. oregano
  • Dash of salt
  • Dash of black pepper
  • 1 cup uncooked long-grain white rice
  • Cheddar cheese, optional
  • Sour cream, optional

Instructions

  1. In a large pot on medium heat add 1 Tbsp. of olive oil. Add the chopped veggies and cook for a few minutes. Then add the garlic and a dash of salt and pepper and saute for about 30 more seconds.
  2. Then add the ground venison and break it up as it cooks. It should be done in about 7 minutes.
  3. Once done, add all of the tomatoes, and the broth, basil, and oregano and bring it to a boil and then turn the heat down to low and let it slow simmer, covered for about 20 minutes.
  4. Prepare rice according to directions on the package or use 3 cups of leftover rice and mix it into the soup.
  5. Dip out some soup and top with cheddar cheese and a dollop of sour cream (optional).

For a thinner soup add more broth or use less rice. If you think you’ll have leftovers or if this meal is a meal prep for the rest of the week, keep the rice in a separate bowl and only mix it into the soup when you’re ready to eat it because it will be sort of mushy the following days if you add it when cooked – yuck!

This soup goes great with grilled cheese sandwiches and crackers, but my husband likes to eat it with biscuits or flatbread. My youngest son likes it plain, so experiment and see how you like it best.

The good, the bad, and the delicious…

  • Venison Pepper Soup is low in calories, high in potassium, fiber, protein, vitamin A, iron and very high in vitamin C and has only 5 grams of sugar.
  • This soup might be a little high in cholesterol, saturated fat, and sodium for those of you on a special diet.

See my tips below for making this a more diet-friendly recipe.

Venison Pepper Soup Nutrition Facts

Yields: 12 cupsServing Size: 1.5 cups
Calories 265 Calories from fat: 37
% Daily Value*
Total Fat 11 g17%
Saturated Fat 5 g27%
Monounsaturated Fat 3 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 46 mg15%
Sodium 805 mg34%
Potassium 609 mg17%
Total Carbohydrates 29 g10%
Dietary Fiber 3 g13%
Sugars 5 g
Protein 16 g 33%
Vitamin A 16% Vitamin C 75%
Calcium 3% Iron 9%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc.

NOTE: If you add the optional ingredients (cheese and/or sour cream), please remember to calculate those calories, etc…as well.

To make this recipe more diet-friendly…

  • To help lower the cholesterol use less fat in your ground venison burger. This recipe was calculated using 80/20 ground venison burger because that’s what most hunters use. If your burger has less fat this recipe will also have less fat and cholesterol. You can use ground venison that has no fat added in this recipe and it will still be delicious!
  • To help lower the saturated fat even further, use a different oil for frying the veggies and deer burger. If you have a Gotham Steel pan or any good copper pan, you can omit the oil completely because it will not stick. Once the meat and veggies are done transfer it to a larger pot before adding everything else.
  • To help lower the sodium use a low-sodium beef broth or use venison broth. You could also use a salt alternative for the added salt in the recipe.
  • The serving size is a whopping 1 1/2 cups so you could eat a little less–try 1 cup instead of 1 1/2. Venison is always very filling and so is rice, so as you can imagine Venison Pepper Soup is extremely filling.
  • Whatever changes you make to your Venison Pepper Soup, you can recalculate the nutrition facts at myfitnesspal.com

  • 3/4 pound venison, cubed
  • 1 tablespoon vegetable oil
  • 1 cup diced onion
  • 1 package (16 ounces) frozen mixed vegetables
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cups cubed peeled potatoes
  • 2 cups water
  • 1 tablespoon sugar
  • 2 teaspoons beef bouillon granules
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon hot pepper sauce

Step 1

•In a Dutch oven or large saucepan, brown venison in oil. Add onion cover and simmer for 10 minutes or until tender. Add remaining ingredients cover and simmer 1 hour longer or until meat is tender. Yield: 8 servings.


Nutritional Analysis:
One 1-cup serving equals 192 calories, 4 g fat (0 saturated fat), 51 mg cholesterol, 801 mg sodium, 22 g carbohydrate, 0 fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.


Sweet and Sour Venison-Honey Mushroom Soup

Hot and sour soup! Is it Asian food? Nope. Asian cuisine is not the only one to take advantage of the awesome combination of sweet and sour. There is another locale that values the combo of sweet and sour, and it’s Eastern Europe. Just thinking about a bowl of sour, sweet, meaty soup makes my mouth water, it just hits you in all the right places. My mind often wonders what the mushroom picking Russians in the Twin Cities are making with all of their honeys and slippery jacks, so this is a recipe I came up with in their honor.

Eastern Europe’s love for slippery jacks is well documented, see another post on that here . Another one of their favorites, and a slightly superior mushroom in my eyes is the honey mushroom, or as they call it “pidpenky”. There are a bunch of different varieties, but you can narrow it down to two different types if you see which tree they are growing on/near.

If they are growing on a deciduous tree they will be a particular set of species, growing on or around a conifer will mean they’re another, and will usually lack a ring around the stem. I won’t even try to classify or act like I know all the varieties of honey mushrooms out there because I don’t. Lets just say that finding the tree they are infecting is not that difficult, these things can be the scourge of a forest, and look like an infection. I know a couple of local hunting patches that are severely infected with honey mushrooms.

Some people in the mycological societies poo poo honeys, or ban them from potlucks, and that’s understandable since some people might be allergic to them. Its true too that they are not as easy to identify as a chicken of the woods, or a morel for that matter. Either way, I have eaten every species of honey mushroom I have ever picked, and I have loved everyone. Just make sure to cook them thoroughly.

Back to the soup, I made a small test batch just to test the seasoning for you. I ate the whole thing in 2 sittings, its simple, cheap, and is a great way to stretch a small amount of meat, such as that old venison roast that has been sitting in your fridge that your hunter friend gave you a while back. Do make sure to thoroughly cook your honey mushrooms, as they can give some people GI problems undercooked.


Venison and Vegetable Soup recipe - Recipes

To make your best venison stew or soup you need good meat, which means properly taking care of it from field to freezer to your table. (Photo: Getty Images)

Amy Toerck of Texas enjoys making this easy, versatile venison soup for her husband and two daughters. The great thing about this venison soup recipe is you can modify as desired. If you don’t like green beans or onions, leave them out. If you want more onion, add it.

The other great thing is Toerck’s soup uses the deer neck, which all too often is discarded by hunters. Keep your deer necks this season and give this tasty recipe a try. You’ll be glad you did!

INGREDIENTS
Venison Neck Bone (with a roast left on it)
Beef Bullion – to taste
2 15 1⁄4-ounce cans of whole kernel corn
2 15 1⁄4-ounce cans of green beans
1 large can of Veg-All
2 15 1⁄4-ounce cans of stewed tomatoes
2 24-ounce cans of Hunts Spaghetti Sauce Four Cheese
2 15 1⁄4-ounce cans of butter beans
2 15 1⁄4-ounce cans of sliced potatoes
(can substitute four fresh potatoes if you prefer)
1 12-ounce bag of egg noodles
Brush Country Seasoning
1 Onion (puree so no one knows it’s there)
Chef’s Note: Add canned ingredients to your preference. That’s why this recipe is named Kitchen Sink Soup … pretty much anything goes!

DIRECTIONS
In large Crock-Pot, cover the neck bone and roast with water, add 2 tablespoons of beef base/bullion and the stewed tomatoes. Season with Brush Country Seasoning, onions and salt/pepper. Cook on low heat overnight, for about 8 to 10 hours. Set your neck bones and roast aside. In a large pot, pour the broth from the slow cooker, and add the large cans of spaghetti sauce. Next, add the canned goods, noodles, pasta and potatoes.

Bring to a boil and add water as needed and beef bullion to taste. Once boiling, add the neck bones and roast. Turn to medium-low and let simmer until the potatoes and noodles are cooked. Serve and enjoy!

Get More Great Recipes For Your Venison!
/>If you’re looking for more great venison recipes, be sure to check out Wild Game: Food for Your Family by Stacy Harris. She’s compiled some super tips, insights and recipes in this great cookbook that you’ll greatly enjoy. Harris has a large family and they’re reliant on wild game, fish and fresh vegetables and fruit they grow at their home. You can’t miss with these mouth-watering recipes.


Watch the video: VENISON OR LAMB which tastes best? (January 2022).