Heartburn Soup Venison Recipes

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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

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 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

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

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

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

Venison and load of veggies go into a pot with tomatoes, potatoes, green beans, corn, and carrots. Everything simmers until tender.

Provided by Miss AK

Categories     Dinner

Time 24m

Number Of Ingredients 15

1 Tbsp. olive oil
1 yellow onion, diced
3-4 celery stalks, diced
2 carrots, diced (optional, see note)*
1 lb. venison stew meat*
4 garlic cloves, minced
1 Tbsp. herbs de Provence
1 tsp. salt
1/2 tsp. pepper
1 lb. red or yellow potatoes, cubed (about 4 medium potatoes)
1 (15 oz) can diced tomatoes, drained
1 Tbsp. red wine vinegar
4 cups beef (or venison) stock
1 (10oz) package frozen mixed vegetables - corn, carrots, green beans & peas are what I use*
lemon, optional

Steps:

  • Start by heating the olive oil over medium heat in a large pot. Add the onions, celery and carrots and saute for about 5 minutes.
  • Then, add the venison and let it brown, cooking for an additional 5-7 minutes, or until the venison has color.
  • Next, add the garlic, herbs de Provence, salt, and pepper. Saute for 2 more minutes before adding the potatoes and tomatoes. Stir everything together, deglaze the pan with the red wine vinegar, and then pour in the stock.
  • Bring the soup to a boil, reduce the heat to low, and cover. Let it cook for 1-2 hours over low heat.
  • When you're ready to serve, pour in the frozen vegetables, remove from the heat, and enjoy! Finish with a squeeze of lemon if desired!

VENISON SOUP



Venison Soup image

Healthy, hearty soup. You would think it's full of butter and oil as rich as it tastes, but it's very low in fat and high in protein.

Provided by Steve_G

Categories     Deer

Time 50m

Yield 3 quarts

Number Of Ingredients 12

1 quart venison stock
1 quart chicken stock
1 tablespoon olive oil
2 lbs venison roast, cubed
1 1/2 cups carrots, diced
1 1/2 cups celery, diced
1 1/2 cups onions, sliced
1/4 cup parsley, roughly chopped
1 bay leaf
4 garlic cloves, minced
1 lb frozen green beans
salt and pepper

Steps:

  • In an heavy 8 quart stock pot, heat oil over medium high heat until it just smokes.
  • Add venison roast.
  • Season with salt.
  • Stir occasionally.
  • Cook until well seared.
  • Add Onion, carrots and celery.
  • Salt and stir occasionally until slightly tender (sweat) Add garlic and cook until just fragrant.
  • Do not brown the garlic.
  • Deglaze pan with some stock, stir until all bottom of pan is clean.
  • Add remaining stock, parsley and bay leaf.
  • Simmer until veggies are tender.
  • Add beans, cover and let sit on heat for a minute.
  • Remove from heat and let sit until beans reach desired tenderness.
  • Adjust seasoning and serve.

Nutrition Facts : Calories 604.3, Fat 17, SaturatedFat 3.7, Cholesterol 64.1, Sodium 555.4, Carbohydrate 38.2, Fiber 8.3, Sugar 13.8, Protein 77.4

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