Best 5 Venison Vegetable Soup Recipes
Indulge in the hearty and flavorful venison vegetable soup, a culinary delight that combines the richness of venison with an array of fresh vegetables. This wholesome soup is not only delicious but also packed with nutrients, making it a perfect meal for any occasion. The venison, known for its lean and gamey flavor, pairs perfectly with the tender vegetables, creating a symphony of textures and flavors. This recipe offers two variations: a classic venison vegetable soup and a slow cooker venison vegetable soup, allowing you to choose the cooking method that best suits your preference and time constraints. Embark on a culinary journey with this comforting and satisfying venison vegetable soup, sure to warm your heart and tantalize your taste buds.
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VENISON VEGETABLE SOUP
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
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
VENISON VEGETABLE SOUP
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
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
INSTANT POT® VENISON AND VEGETABLE SOUP
Those living with a hunter are all too familiar with those little white rolls of ground venison taking space up in the freezer. While it sure is handy to have on hand, it does take planning ahead to defrost them from their brick-hard frozen state. Multi-pressure cooker to the rescue! You can have a big pot of vegetable soup from frozen to finish and on your table in just over an hour.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 15
Steps:
- Place frozen venison and water into a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 5 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, for exactly 1 minute. Unlock and remove the lid.
- Break up any large chunks of meat, drain in a colander, and return to the pot. Add crushed tomatoes, beef broth, potatoes, carrots, celery, onion, Worcestershire sauce, garlic, and Italian seasoning. Close and lock the lid and select high pressure again; set timer for 15 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, for exactly 5 minutes. Unlock and remove the lid.
- Stir in frozen corn, peas, and green beans. Put the lid back on for 4 minutes until frozen vegetables have cooked.
- Ladle into bowls and season with salt and pepper.
Nutrition Facts : Calories 191.6 calories, Carbohydrate 20.9 g, Cholesterol 64.2 mg, Fat 2.6 g, Fiber 4 g, Protein 22 g, SaturatedFat 0.9 g, Sodium 634.9 mg, Sugar 5.8 g
VENISON VEGETABLE SOUP RECIPE - (4.4/5)
Provided by á-10881
Number Of Ingredients 13
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. 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.
GRANDPA BUBBA'S VENISON VEGETABLE SOUP
Hits the spot and warms you up on those cold winter days. Best served with homemade fried corn bread, and a pitcher of good ole southern sweet tea.
Provided by William Parker
Categories Other Soups
Time 8h30m
Number Of Ingredients 19
Steps:
- 1. Combine all ingredients in crock-pot, stirring until well mixed. Set temperature to high, seal and wait for it to boil.
- 2. Taste broth for additional salt and/or hot sauce preference.
- 3. Turn temperature down to warm or simmer depending on your appliance, and let cook all day or overnight.
Tips:
- To make the soup extra flavorful, use a combination of venison cuts, such as chuck roast, shank, and ribs.
- If you don't have venison broth, you can use beef broth or chicken broth instead.
- Feel free to add other vegetables to the soup, such as carrots, celery, or parsnips.
- If you want a thicker soup, you can add some flour or cornstarch to the broth.
- Serve the soup with a side of crusty bread or crackers.
Conclusion:
Venison vegetable soup is a hearty and flavorful dish that is perfect for a cold winter day. It's also a great way to use up leftover venison. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying soup that the whole family will love.
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