Venison Soup
From ginger 18 years ago
- 140 minutes to make
- Serves 6
This venison recipe is excellent!
Ingredients
- 2 lb. of ground venison shopping list
- 1 chopped onion shopping list
- 1 sliced parsnip shopping list
- 3 cubed potatoes shopping list
- 3 sliced carrots shopping list
- 1/2 peeled and cubed rutabagas shopping list
- 1 (16 oz.) can of whole peeled tomatoes, with liquid shopping list
- 3 cubes of beef bouillon cube shopping list
- 3 c. of water shopping list
- 1/2chopped medium head cabbage shopping list
- 1 bay leaf shopping list
- 1/2 tsp. of dried oregano shopping list
- 1 tsp. of salt shopping list
- 1/2 tsp. of ground black pepper shopping list
How to make it
- First you want to brown the venison and onions in a pot over medium flame.
- Now you can mix in the onion, parsnip, potatoes, carrots, rutabagas, tomatoes, bouillon, water, cabbage, bay leaf, oregano, salt and pepper.
- Let all of this come to a boil, then reduce flame to low for approx. 1-2 hours.
- Ladle and serve!
People Who Like This Dish 7
- bakermanrooster Wichita, KS
- sunflower48386 White Lake, MI
- dinnersready Kinmundy, IL
- raynaday IL
- recipecollector78 Chester, TX
- ginger Anderson, CA
- thepiggs MO
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The Rating
Reviewed by 1 people-
I'm going to book mark this one. I have lots of venison in my freezer. thanks
sunflower48386
in White Lake loved it
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" It was excellent "