CROCK POT VENISON SOUP
I was recently given some ground venison by a hunter in the family...so, I had to figure out how to cook with it. I'm a big soup fan and I think this one turned out well. This makes a big batch of soup! I like to freeze some of it to have later.
Provided by Tatia 2
Categories Deer
Time 8h35m
Yield 6-8 serving(s)
Number Of Ingredients 18
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 CHEESE BALL
This recipe has venison salami, but could be adapted for deli salami too. The first time I tried it, I had to have the recipe. I couldn't believe it was made with venison.
Provided by Kathy Joppie
Categories Other Snacks
Time 20m
Number Of Ingredients 6
Steps:
- 1. Combine salami, cheddar cheese, cream cheese, mayo and horseradish. Form into a ball; serve with crackers. Better if made a few hours ahead to let flavors meld together.
VENISON SOUP
Healthy, hearty soup. You would think it's full of butter and oil as rich as it tastes, but it's very low in fat and high in protein.
Provided by Steve_G
Categories Deer
Time 50m
Yield 3 quarts
Number Of Ingredients 12
Steps:
- In an heavy 8 quart stock pot, heat oil over medium high heat until it just smokes.
- Add venison roast.
- Season with salt.
- Stir occasionally.
- Cook until well seared.
- Add Onion, carrots and celery.
- Salt and stir occasionally until slightly tender (sweat) Add garlic and cook until just fragrant.
- Do not brown the garlic.
- Deglaze pan with some stock, stir until all bottom of pan is clean.
- Add remaining stock, parsley and bay leaf.
- Simmer until veggies are tender.
- Add beans, cover and let sit on heat for a minute.
- Remove from heat and let sit until beans reach desired tenderness.
- Adjust seasoning and serve.
Nutrition Facts : Calories 604.3, Fat 17, SaturatedFat 3.7, Cholesterol 64.1, Sodium 555.4, Carbohydrate 38.2, Fiber 8.3, Sugar 13.8, Protein 77.4
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