Venison Soup
From lilmrsgif 12 years ago
- 7-8 hours to make
- Serves 8-10
Great for a cold, winters day, made with some pan fried cornbread :)
Ingredients
- 3 cans beef broth shopping list
- 2 cans black beans (dont drain) shopping list
- 1 medium onion, diced shopping list
- 2 cloved garlic, minced shopping list
- 1 small can mushrooms shopping list
- 5 potatoes, sliced shopping list
- red pepper flakes, at ones discretion shopping list
- 2-3 tbsp worcestershire sauce shopping list
- 1 tbsp curry spice shopping list
- 1 tbsp greek seasoning shopping list
- salt & pepper, a couple dashes shopping list
- 1 can chilis and tomatoes shopping list
- 2 lbs venison shopping list
- flour & pepper mixture (mix a cup of flour with a couple shakes of pepper) shopping list
- olive oil shopping list
How to make it
- First off, all the spices listed, should be at chef's choosing. Some prefer stronger, spicer stew, as do we, and some others, prefer one that isnt. So start with a little, then add as you go, to get the right taste for you.
- Cut the venison into stew like pieces, coat with flour/pepper mixture. Fry in pan with olive oil til brown, do NOT overcook..meat still needs to be red inside. Drain.
- Add everything into the crock pot, cook on low for 8 hours or high for 4
People Who Like This Dish 1
- rescue_ranger New Baltimore, VA
- lilmrsgif Albion, IL
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