Venison Italian Soup Food

ITALIAN BEEF OR ITALIAN VENISON (SHERIE'S STYLE)

Italian Beef or Italian Venison (Sherie's Style) image

I love Italian beef but struggled with recipes for venison -then I put them together and wowed the crowd with my Italian Venison. What?! You didn't know Italy had deer?? : )

Provided by lisa_charli

Categories Deer

Time 5h10m

Yield 6 hoagies, 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 teaspoon salt
2 teaspoons pepper
1 1/2 teaspoons garlic powder
1 1/2 tablespoons italian seasoning (like McCormick Italian Herb Blend- i.e., basil, oregano, rosemary, garlic, sea salt)
10 -12 ounces pepperoncini peppers, with the juice (remove stems & slice thin or chop)
10 ounces beef broth (1 can or Lipton onion mushroom soup mix with water is great too!)
12 ounces beer (1 can or bottled beer -not Lite)

Steps:

I use venison of course, but you can use 4 lbs boneless beef roast as well.
Throw everything in a slow cooker including the juice from the pepperoncinis -meat can be frozen or otherwise, and cover.
Cook for about 4-5 hours. 5-8 for frozen (venison) roasts.
Shred meat periodically to maximize flavor, otherwise shred prior to serving.
Serve on toasted hoagies with butter and sliced swiss or mozzarella cheese.
Excellent for buffet style dinners. Delish!

Nutrition Facts : Calories 48.1, Fat 0.6, Cholesterol 0.5, Sodium 1310.9, Carbohydrate 5.5, Fiber 0.9, Sugar 1.7, Protein 2.1

ITALIAN WEDDING SOUP WITH VENISON MEATBALLS

Italian Wedding Soup with Venison Meatballs image

I'm always looking for new ways to use the ground venison in the freezer and this is one of my favorites. The Italian sausage not only adds just the right amount of fat that venison needs but it is also seasoned so well that you don't need to add a lot of extra herbs to the soup. Leftovers hold up nicely. The pasta holds its texture and doesn't absorb all of the broth when refrigerated overnight.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 19

Ingredients

½ pound ground venison
½ pound bulk Italian sausage
½ cup bread crumbs
½ cup finely shredded Parmesan cheese
2 tablespoons chopped fresh parsley
1 large egg
1 tablespoon olive oil
1 tablespoon olive oil
2 ribs celery, sliced
1 large carrot, chopped
1 medium onion, chopped
1 tablespoon minced garlic
2 (32 ounce) cartons chicken broth
1 cup acini di pepe pasta
2 teaspoons chopped fresh oregano leaves
½ (6 ounce) package fresh baby spinach
1 tablespoon lemon juice
salt and ground black pepper to taste
¼ cup finely shredded Parmesan cheese

Steps:

Combine venison, sausage, bread crumbs, 1/2 cup Parmesan cheese, parsley, and egg in a large bowl; mix until evenly combined. Form mixture into fifty 1-inch meatballs.
Heat oil in a large skillet over medium-high heat. Add meatballs and cook for 4 minutes, flipping halfway, to get an even brown on all sides. Transfer with tongs to a paper towel-lined plate.
Heat oil for soup in a large soup pot. Add celery, carrot, and onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more. Add broth and bring to a boil. Stir in pasta, oregano, and meatballs. Reduce heat, cover, and cook for 10 minutes.
Turn heat off and let soup sit for 5 minutes. Stir in spinach and lemon juice. Ladle into bowls, season with salt and pepper, and garnish with Parmesan cheese.

Nutrition Facts : Calories 332.4 calories, Carbohydrate 31.7 g, Cholesterol 67.9 mg, Fat 13.6 g, Fiber 2 g, Protein 19.5 g, SaturatedFat 4.2 g, Sodium 1537.6 mg, Sugar 4.1 g

ITALIAN VENISON

Italian Venison image

Italian venison is my take on a recipe I found using beef. It is convenient and delicious. Can serve on sub rolls.

Provided by Z5370

Categories Deer

Time 8h10m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

4 lbs venison chuck roast
bottled Italian salad dressing
1/4 cup soy sauce
4 garlic cloves, sliced
1 large onion, sliced thinly

Steps:

Place chuck roast in crock pot.
Pour bottled dressing, and remaining ingredients over top. The roast needs to be covered. I sometimes slice the roast in two pieces to make it easier to cover.
Cook on low 8 to 10 hours. Take meat out of crock pot and shred with fork.
Put meat back in crock and stir.
Serve on sub rolls or hamburger buns.
This is also a good low carb dish just skip the buns. I eat this on low carb tortillas.

Nutrition Facts : Calories 20.7, Sodium 671.4, Carbohydrate 3.9, Fiber 0.5, Sugar 1.3, Protein 1.6

VENISON VEGETABLE SOUP

Venison Vegetable Soup image

We always seem to have venison in the freezer, so I came up with the recipe for this delicious soup as a different way to use some of that meat. It makes a great lunch or light supper served with garlic bread and a salad. -Susette Reif, Liberty, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 1h25m

Yield 2 quarts

Number Of Ingredients 13

Ingredients

3/4 pound venison, cubed
1 tablespoon vegetable oil
1 cup diced onion
1 package (16 ounces) frozen mixed vegetables
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups cubed peeled potatoes
2 cups water
1 tablespoon sugar
2 teaspoons beef bouillon granules
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon hot pepper sauce

Steps:

In a Dutch oven or large saucepan, brown venison in oil. Add onion; cover and simmer for 10 minutes or until tender. Add remaining ingredients; cover and simmer 1 hour longer or until meat is tender.

Nutrition Facts : Calories 192 calories, Fat 4g fat (0 saturated fat), Cholesterol 51mg cholesterol, Sodium 801mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges

ITALIAN VENISON SANDWICHES

Italian Venison Sandwiches image

"The slow cooker makes easy work of these hearty venison sandwiches," assures Andrew Henson, an avid hunter and cook from Morrison, Illinois. "The meat always comes out tender and tasty."

Provided by Taste of Home

Categories Lunch

Time 8h10m

Yield 10-12 servings.

Number Of Ingredients 12

Ingredients

2 cups water
1 envelope onion soup mix
1 tablespoon dried basil
1 tablespoon dried parsley flakes
1 teaspoon beef bouillon granules
1/2 teaspoon celery salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 boneless venison roast (3 to 4 pounds), cut into 1-inch cubes
10 to 12 sandwich rolls, split
Green pepper rings, optional

Steps:

In a 3-qt. slow cooker, combine the first nine ingredients. Add venison and stir. Cover and cook on low for 8 hours or until meat is tender. Using a slotted spoon, spoon into rolls. Top with pepper rings if desired.

Nutrition Facts : Calories 319 calories, Fat 7g fat (3g saturated fat), Cholesterol 96mg cholesterol, Sodium 680mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.