Ground Venison And Red Pepper Soup Food

EXCELLENT VENISON SOUP

Steps:

• Brown venison and onions in a large pot over medium heat. Mix in onion, parsnip, potatoes, carrots, rutabagas, tomatoes, bouillon, water, cabbage, bay leaf, oregano, salt and pepper. Bring to a boil, reduce heat to low and simmer 1 to 2 hours.

CROCK POT VENISON SOUP

Steps:

• In a large crock pot, mix 6 cups water with the dry onion soup packet and cream of mushroom soup.
• Brown the ground venison in a skillet with the oil until no longer pink. Reserve pan juices. Add the browned meat to the crock pot. Saute the diced onion in the reserved pan juice until slightly translucent, add minced garlic and cook just to aroma then transfer everything to the crock pot.
• Next, add all the vegetables, tomato sauce, lentils, bay leaves and bouillon to the pot. Cook on high until potatoes and lentils are tender (6 or 8 hours).
• Seasoning: add the soy sauce and crushed red pepper flakes. Add salt and pepper to taste. I also like to add some bottled hot sauce, seasoning salt blend (Greek, Spike or whatever you like)and/or dried herbs (sage, celery seed, etc.).
• Add the uncooked macaroni noodles and cook 30-45 minutes. Adjust seasoning as necessary and serve.

VENISON BURGERS (+11 EASY GROUND VENISON RECIPES)

Steps:

• Mix the venison with all of the ingredients and form into balls.
• Flatten the balls into patties.
• Cook on the grill, in a cast-iron skillet, or in the oven.

RED PEPPER SOUP

Steps:

• Roast the red peppers in a foil-lined pan at 450°F Cook until brown and puffy on all sides, turning once or twice.
• Allow the peppers to cool for about 10 minutes. Peel and remove the stems and seeds.
• Heat the butter in a pan over medium-high heat. Add the onion and garlic and sauté until softened, about 5 minutes.
• Add the red peppers, broth, and onion mixture to a blender and puree until smooth.
• Pour the red pepper mixture into a saucepan over low heat and add half & half or milk and black pepper. Heat until warm.

PEPPER SOUP

Steps:

• In a large saucepan, cook the beef, peppers and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender.