2 lbs venison
Potatoes
Carrots
Celery
Onion
Bell pepper
Corn
Green beans
Yellow squash
Mushrooms
Diced tomatoes
Paprika
Garlic powder
Lowry’s seasoning salt
Lambrusco
I had been wanting to make a big pot of venison soup/stew for about a week & finally got into town Friday to pick up the fixins. I didn’t measure anything, just started cutting veggies & seasoning to taste. As the venison was browning, I cut up the veggies & tossed them in the pot. The beans, corn, part of the shrooms, & maters were all canned & I used the liquid as a “broth.” With the wine, there was enough liquid & I didn’t have to add any water or any other liquid. I cooked it low & slow until the carrots & tators were don’t but still a little crunchy.
It turned out tasting real good. The venison was the last of last years deer.
No “in progress” pics as I was in a hurry to get it done & et.
Venison Soup
- HunterGKS
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Venison Soup
George
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
-
- Gobbler Nation
- Posts: 2008
- Joined: August 28th, 2011, 7:13 pm
Re: Venison Soup
Roll your meat in flour first if you don't already and it will give you a nice thick broth in the stew also put some fresh garlic with it in the pan while browning not that poeder stuff yuck !
- devastator
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Re: Venison Soup
i use alot of canning meat for my soups.