a simple recipe for venison soup. Every time my husband goes on a hunting trip, he requests this soup the most. He is a passionate hunter. One bowl is insufficient! Very fulfilling.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 2 hrs |
| Servings: | 8 |
Ingredients
- 1 tablespoon vegetable oil
- 1 pound venison, cut into cubes
- 1 cup diced onion
- 3 cups potatoes, peeled and cubed
- 2 (14.5 ounce) cans peeled and diced tomatoes with juice
- 1 (16 ounce) package frozen mixed vegetables
- 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
Instructions
- Heat oil in a stock pot or Dutch oven over medium-high heat. Brown venison in the hot oil. Add onion, cover pot, and simmer over medium heat for 10 minutes, or until onions are translucent.
- Stir in potatoes, tomatoes, and mixed vegetables. Combine 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 meat is tender.
Nutrition Facts
| Calories | 195 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 4 g |
| Protein | 16 g |
| Saturated Fat | 1 g |
| Sodium | 608 mg |
| Sugars | 6 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
it is a defiant do over
Great recipe for the venison lover. Instead of shank meat I used tenderloin. Don’t over brown it. I also used half a stalk of celery, worchestshire sauce, oregano and one can of diced tomatoes. Came out great and made skillet homemade cornbread. Great combination.
Great soup, I added chicken both instead of water then added 8oz of V8 . I like me veggy soup to have a tomato taste,
I used ground venison instead of venison stew meat. I added 2 cloves of fresh chopped garlic, a bay leaf and used “better than bouillon ” paste instead of bouillon granules. Added a bit more pepper to my liking. Served with sweet cornbread and was delicious. This is the 2nd time i have made this recipe and its better the 2nd time around.
Husband and great grandson loved it. Will be making it again!
Followed recipe exactly and came out very delicious
Delicious recipe for venison! However it did remind me of a roast, in more of a soup version. I added little ring noodles, parsley flakes, and a bit more water for the ring noodles. I think this soup needs a bit more tweaking to get away from the flavor like roast, however despite that it tasted delicious and I will be making this soup again for sure.
Great recipe, very delicious HOWEVER – I used all fresh veggies and it takes 5-6 hours to cook.. I added celery and some other things as well and it took every bit of 5 hours for the celery and potatoes to soften up. Added fresh garlic, basil, whole Bay leafs, mushrooms, celery and a dash of cayenne pepper. My wife doesn’t like veggie soup at all bUT loves this so much this,is the second time I have made it this week. Thank you!
I was looking for a vegetable beef soup recipe that my Mother used to make. And this is as close as I have been able to find. With a couple of additions. I used beef stew meat and a crushed clove of garlic, a bay leaf and fresh veggies. It is a great recipe, Thanks so much.
the soup was delicious I used wild fallow deer haunch left overs which melted in your mouth I also had some red wine and plum gravy left over which made it even more amazing. very quick and easy thanks again for a lovely recipe
Very good! Nice basic soup. Could tweak it to suit your personal tastes. Will definitely make this again.
This recipe was a great start to an incredibly tasty Venison Vegetable Soup. First of all, I would suggest using all fresh vegetables. They really arent that expensive and they make it SO much better. Really no need for the extra sugar either. I suggest about 14 oz of chopped celery, carrots and green peppers. I took out a little water and put in a 1/2 cup of wne. Also, the basil and oregano, 1/2 tsp is great. For the hot sauce I used a few dashes of Tobasco, which spiced it up perfectly. I threw it in the crockpot overnight, ~8 hours on low. Other than these things, I did all the rest the same. Enjoy!
This was a really good stew! My husband and father-in-law hunt and always bring back venison. My husband is usually the one who makes the stew and just “wings it”. I’m not like that at all and need a recipe so I found this one and decided to try it! ITS awesome!!! And so easy!!! I added the garlic and Worcestershire sauce as well as a half packet of chili spices (didnt have beef bouillon) and used red potatoes. It turned out awesome! definitely a good stew to eat throughout the week!
Wow! This recipe tasted great. Except for I removed the mixed vegetables and added salted pork, extra Bay Leafs, and carrots.
I love this recipe, the only thing that I added was some fresh garlic. My husband and my father each ate 3 bowls for dinner, and would not stop saying how great it was.I will be making this again.
I followed this recipe as written and it came out great. I made extra to eat during the week and also to freeze. Thank you for posting the recipe.
Wow, this was really good! Was not expecting it to be this good. Made exactly as recipe states. Used 1 lb. deer roast. Make sure you cut up the pieces really small.. some of my pieces I cut up were too big and they were a little tough.. but the smaller ones were really tender. My 6 year old said “mmmm.. my taste buds really like this mommy!” and she asked for seconds. My husband said it has “really good flavor.” Will be making this again! Very economical.
This recipe was really great, raves from everyone. I made mine in the crockpot 8 hrs on low. The only changes I made was I omitted the sugar and instead of the water and beef buollion, I used 1 can of beef broth and 1 can of V-8 (I like it tomato-ey) Definitely will make this again!
I thought this recipe was really great. I added 2 bay leaves and 4-5 beef boullion cubes with more water. I also added fresh basil and browned the meat with minced garlic and onions. My boyfriend and I really enjoyed this dish!
loved it!
Very yummy, thanks for the new way to do venison!