Best 5 Venison Soup Stock Recipes

Welcome to the delectable world of venison soup and stock, where hearty flavors and rustic aromas collide to create culinary masterpieces. Our collection of carefully curated recipes will guide you through the process of crafting rich and satisfying soups and stocks that showcase the unique taste of venison. From classic to contemporary, these recipes cater to diverse palates and skill levels, ensuring that every venison enthusiast finds their perfect match. Dive into the comforting embrace of our venison vegetable soup, a symphony of tender venison, fresh vegetables, and aromatic herbs. Embark on a journey to create a robust venison bone broth, the cornerstone of countless soups, stews, and sauces. Unleash your creativity with our venison barley soup, a hearty and wholesome dish that combines the best of both worlds. Discover the delightful fusion of flavors in our venison and wild rice soup, a harmonious blend of earthy and nutty notes. And for those seeking a taste of tradition, our venison stew with dumplings offers a timeless classic, brimming with succulent venison, vegetables, and fluffy dumplings.

Let's cook with our recipes!

VENISON BROTH

Venison Broth image

This is a rich venison broth that can stand alone as a broth for pasta or, if you clarify it later, as a consomme. It's stronger in flavor than stock, so if you use it as a base for stews or soups, remember that - and label your jars accordingly. Making a good stock or broth is an all-day deal. Don't take shortcuts, or your broth will suffer. Relax and let things happen as they will.

Provided by Hank Shaw

Categories Soup

Time 4h20m

Number Of Ingredients 12

Ingredients

4 pounds venison bones, (with some meat on them)
4 tablespoons olive oil
Salt
1 tablespoon crushed juniper berries ((optional))
2 tablespoons fresh rosemary
1 tablespoon crushed black peppercorns
1 tablespoon dried thyme
4 bay leaves
1 medium onion, (chopped)
2 large carrots (chopped)
2 celery sticks (chopped)
About 1/2 of a bunch of parsley (chopped)

Steps:

Coat the bones with olive oil and salt well, then roast in a 400°F oven until brown. If you can stand it, keep some meat on the bones - trim and shanks are ideal for this. It will make a better broth. Put the bones in a large stockpot. I saw the bones into large pieces with a hacksaw; this lets me fit more bones into the pot, again, making a richer broth. Cover with water and bring to a simmer over medium-high heat.
Skim the froth that forms on the surface and simmer very gently for at least 4 hours; I let it go overnight. You want the broth to steam and burble a little, not roil.
Add the remaining ingredients and simmer for another 2 hours.
Using tongs, grab out all the bones and large bits and discard. Set a paper towel in a fine-mesh sieve that is itself set over another large pot. Ladle the venison broth through the cheesecloth-lined sieve. Discard the dregs in the broth pot, with will be loaded with sediment and other bits.
Add salt to taste to the clarified broth and pour into quart jars and freeze (or pressure-can - you cannot can broth in boiling water). If you freeze, leave about 2 inches of space at the top of the jar or the jars will crack when the broth freezes. Use within a year.

Nutrition Facts : Calories 41 kcal, Carbohydrate 2 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 6 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EXCELLENT VENISON SOUP

Excellent Venison Soup image

This soup is outstanding and a wonderful use of ground venison or elk, which is much better for you than ground beef. It also uses some veggies that we don't use very often, if ever! Here, it all comes together deliciously.

Provided by Michelle

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 2h45m

Yield 6

Number Of Ingredients 14

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 330.1 calories, Carbohydrate 38.5 g, Cholesterol 114.3 mg, Fat 3.9 g, Fiber 8.4 g, Protein 36.1 g, SaturatedFat 1.4 g, Sodium 1018.5 mg, Sugar 10.7 g

VENISON VEGETABLE SOUP

Venison Vegetable Soup image

My husband is an avid hunter...this soup is the most requested every time he goes on a hunting trip. One bowl is never enough!! Very satisfying.

Provided by JAIMEE

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 2h

Yield 8

Number Of Ingredients 13

Ingredients

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
½ teaspoon ground black pepper
½ teaspoon garlic powder
¼ teaspoon hot pepper sauce

Steps:

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.

Nutrition Facts : Calories 195.2 calories, Carbohydrate 25.4 g, Cholesterol 42.9 mg, Fat 3.4 g, Fiber 4.4 g, Protein 15.6 g, SaturatedFat 0.9 g, Sodium 608.4 mg, Sugar 5.6 g

VENISON SOUP STOCK

Venison Soup Stock image

Make and share this Venison Soup Stock recipe from Food.com.

Provided by queenbeatrice

Categories Stocks

Time 4h10m

Yield 15 cups, 15 serving(s)

Number Of Ingredients 14

Ingredients

3 lbs venison, meat and bones
1/4 cup bacon fat
15 cups water
2 stalks celery, including leaves
1 carrot, chopped
1 onion, chopped
3 garlic cloves, minced
1/4 teaspoon thyme
1/4 teaspoon marjoram
10 peppercorns, crushed
1/2 tablespoon salt (may need more, to taste)
2 sprigs parsley
4 whole cloves
2 bay leaves

Steps:

Cut meat from bones.
Melt bacon fat in a heavy fry pan and brown meat on all sides.
Place browned meat and bones in large pot and cover with water.
Add remaining ingredients.
Cover, bring to a boil on top of stove, then reduce heat and simmer 3 to 4 hours.
Strain, cool and remove the fat that has collected on surface.
Strain again if necessary.
Pour in airtight containers, store in refrigerator for up to 3 days.
Can be frozen.

VENISON VEGETABLE SOUP

Venison Vegetable Soup image

We always seem to have venison in the freezer, so I came up with the recipe for this delicious soup as a different way to use some of that meat. It makes a great lunch or light supper served with garlic bread and a salad. -Susette Reif, Liberty, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 1h25m

Yield 2 quarts

Number Of Ingredients 13

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 192 calories, Fat 4g fat (0 saturated fat), Cholesterol 51mg cholesterol, Sodium 801mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges

Tips:

To enhance the flavor of the venison stock, use bones from different parts of the deer, such as the neck, back, and legs.
For a richer stock, roast the venison bones in the oven before simmering them in water.
Add vegetables and herbs to the stockpot to create a more flavorful broth. Common additions include carrots, celery, onions, garlic, thyme, rosemary, and bay leaves.
Skim off any impurities that rise to the surface of the stock while it is simmering.
Strain the stock through a fine-mesh sieve or cheesecloth to remove any solids.
Store the venison stock in airtight containers in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Conclusion:

Venison stock is a versatile and flavorful ingredient that can be used to create a variety of delicious dishes, including soups, stews, and sauces. By following these tips, you can make a rich and flavorful venison stock that will enhance the flavor of your favorite recipes.