Venisonsoupstock Recipes

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

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

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