Venison Minestrone Recipes

ITALIAN MINESTRONE SOUP

Steps:

• In a large pot add a generous drizzle of extra virgin olive oil, roughly chopped onion, carrots, celery, garlic clove, and pancetta cubes. Sautee on medium heat for a few minutes stirring a couple of times in the process.
• Add potatoes, butternut squash, tomatoes, bay leaf, rosemary sprigs and a couple of pinches of salt.
• Give a nice stir and add enough water to cover all the veggies.Bring to a boil and simmer on low heat for 40 minutes. Add more liquid if needed.
• Past this time veggies will become super soft and will "melt" one into another creating delicious creamy texture.
• Once veggies are cooked add chopped savoy cabbage or other leafy greens and drained canned beans. Add more water if needed. Give a nice stir and cook for another 15 minutes.
• As a last step, add pasta or rice. Let cook for 5-15 more minutes depending on how long pasta or rice will take to cook.
• If you're not planning to serve minestrone right away, don't add pasta or rice immediately.Instead, bring the soup to a boil when you're ready to serve it and then add pasta or rice.
• Minestrone is ready to serve when pasta (rice) is cooked. I takes about 5-6 minutes for ditalini pasta and about 15 minutes for rice.
• Serve hot or warm generously topped with fresh grated Parmesan cheese.

VENISON ITALIAN SOUP

Steps:

• Brown venison, onion, and garlic over medium heat until meat is no longer pink. Add tomatoes, tomato sauce, water, and spices. Bring to a boil, and then simmer for about 30 minutes.
• Stir in beans, carrots, and zucchini. Simmer soup for 90 minutes.
• Add pasta, and cook until tender. Top individual servings with grated cheese, and serve.

MINESTRONE SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
• Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

VENISON VEGETABLE SOUP

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.

SHORTCUT MINESTRONE SOUP

Steps:

• Heat frozen mixed vegetables in a large sauce pan; stir continuously. (See note below).
• Add marinara sauce and water and bring to a boil.
• Stir in green beans, white beans and pasta.
• Cook until pasta is done, about 5-10 minutes.
• Sprinkle generously with pepper.
• Add parmesan cheese. (See note below).
• Ladle soup into bowls and add additional parmesan cheese in individual servings, as desired.

VENISON MINESTRONE

Steps:

• Melt butter in large pot over medium high heat.
• Saute onions and garlic til just tender.
• Add vension and saute til cooked through.
• Add the rest of the ingredients except for the uncooked pasta.
• Cover, reduce heat and simmer for 15-20 minutes.
• Add pasta.
• Simmer for additional 10-15 minutes until pasta is done.
• Serve topped with Parmesan cheese!

VENISON BURGERS

Steps:

• Preheat the grill to medium-high heat,
• In a medium bowl add the ground venison, Worcestershire sauce, garlic powder, onion powder, red pepper flakes, egg and bread crumbs. Mix together using your hands (using gloves if you prefer - otherwise, make sure to wash hands well before and after handling the meat.
• Form patties using 2/3 cup of the meat mixture. First roll each into a nice and tight ball, then flatten each out using your hands.Lay the venison burger patties out on a baking sheet, season all over with the Creole Seasoning, then take them to the grill.
• Lightly spray the grill with cooking spray or oil the grill grates with a little olive oil. When the grill is heated, carefully add the burgers. Allow them to cook for 4-5 minutes, then flip the burgers to cook the other side for another 4-5 minutes. Double check with a meat thermometer that the internal temperature in the center has reached at least 145°F for medium rare burgers. Add a slice of cheese for the final 1 minute of cooking time.
• Melt the butter in a small bowl and brush over the inside of the brioche buns. Place these buns face down on the grill. Cook for about 2 minutes, until crispy and a nice char has formed.
• Remove the buns and dress the burgers with toppings of your choice.