Venison Soup Food

VENISON VEGETABLE SOUP

Steps:

• Heat oil in a stock pot or Dutch oven over medium high heat. Brown the venison in the hot oil. Add onion, cover pot and simmer over medium heat for 10 minutes, or until onions are translucent.
• Stir the mixed vegetables, tomatoes and potatoes. Combine the water, sugar and bouillon, stir into the soup. Season with salt, pepper, garlic powder and hot pepper sauce. Cover and simmer for at least one hour, or until the meat is tender.

VENISON SOUP

Steps:

• Pour the water and broth into a large pot and add the venison chunks. Bring this to a bare simmer, just to bubbling. You will notice lots of scum collecting on the surface of the soup. Skim it as best you can. I let the venison gently simmer for 20 minutes, then fish out the venison pieces and put them in a bowl. I then pour the broth through a paper towel set in a sieve over another pot or large bowl. This strains out all the scum. If you skip this step your soup will be cloudy, but still perfectly edible. I just like clear soup.
• Add salt to the broth, and return it and the venison to the heat -- only this time do not let it even simmer. Cover the pot and set it on low heat. You are aiming for about 160 to 175°F. Cook the meat this way until tender, which will take 2-3 hours for an old deer, or 90 minutes for lamb.
• Add all the vegetables and the barley, cover and cook for another hour or so, or until the barley is tender.
• Stir in the chopped nettles and add some black pepper, and just heat this through, about 5 minutes. Serve at once with a dark ale or red wine.

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.

VENISON VEGETABLE SOUP

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.

VENISON STEW

Steps:

• In a Dutch oven, heat oil over medium heat. Brown meat on all sides. Remove from pan. Add onions to the same pan; cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Add water, stirring to loosen browned bits from pan. Stir in Worcestershire sauce, bay leaf, oregano, salt, pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/2 to 2 hours., Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes. Remove and discard bay leaf. In a small bowl, mix flour and cold water until smooth; stir into Dutch oven. Bring to a boil; cook and stir until thickened, 1-2 minutes. If desired, stir in browning sauce.

VENISON SOUP

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.