Venison Soup

Raven Higheagle

By
@ravenhigheagle

This is a great way to use Venison rather than having it all made into sausage. Not that the sausage isn't good, because it is. But, I've found that most of my friends that hunt don't always know what to do with all their deer meat.
This recipe works for Elk too.


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Rating:

Comments:

Serves:

Serves 4 to 6

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 lb
ground venison or elk
1 c
onion, chopped
2 clove
garlic, pressed or 2 tablespoons garlic powder
1 (30) oz
jar chunky garden-style speghetti sauce (with mushrooms and green peppers)
1 c
beef stock
2 c
water
1 c
chopped celery
1 tsp
salt
1 tsp
white pepper
1 (16) oz
package frozen mixed vegetables

Directions Step-By-Step

1
Sauté meat, onion, and garlic in a large Dutch oven until meat is brown. Drain.
2
Add all the other ingredients and bring to a boil.
3
Cover and simmer for 20 minutes.

About this Recipe

Course/Dish: Other Soups, Wild Game
Main Ingredient: Wild Game
Regional Style: Southwestern
Other Tags: Quick & Easy, For Kids, Healthy