venison soup

Name: Venison Soup
Prep time: 15 min
Cook time: 20 min
Cuisine: Southwestern
Ingredients: 1 pound(s) ground venison or elk; 1 cup(s) onion, chopped; 2 clove(s) garlic, pressed or 2 tablespoons garlic powder; 1 (30) ounce(s) jar chunky garden-style speghetti sauce (with mushrooms and green peppers); 1 cup(s) beef stock; 2 cup(s) water; 1 cup(s) chopped celery; 1 teaspoon(s) salt; 1 teaspoon(s) white pepper; 1 (16) ounce(s) package frozen mixed vegetables

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

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.

►

yield serving(s)

prep time 15 Min

cook time 20 Min

method Stove Top

Ingredients For venison soup

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

How To Make venison soup

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.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Comments and reviews are disabled on unpublished recipes.