Venison soup is the perfect way to use some of the pieces of meat that may not be as tender. By slow cooking venison in this way, even the most tough piece of meat will become tender.
What ingredients do I need?
- 2 lbs venison meat, cubed
- 2 tablespoons vegetable oil
- 8 cups beef stock
- 6 cups water
- 2 teaspoons Beef bouillon, I use “Better Than Bouillon”
- 1 tablespoon Herbes de Provence seasoning
- 3 tablespoons dried parsley
- 1 tablespoon seasoning salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon celery salt
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 28oz can diced tomatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 frozen package of green beans or a can of green beans drained
- 1 frozen package of corn or a can of corn drained
- 4 peeled and diced potatoes
- ½ cup noodles
- Heat vegetable oil in a stock pot over medium heat. Add the diced venison and brown all over.
- Add the beef stock, water, seasonings, and tomatoes in the pot with the browned venison. Bring the ingredients to a boil. Once boiling, cover with a lid, and reduce heat so that the liquid simmers. Cook for 2 hours.
- Add the remaining vegetables and return to a boil. Once boiling, reduce the heat again and simmer for 30 minutes. Stir periodically.
- Add the noodles and bring the heat back to a boil. Cook for about 10-15 minutes. Reduce to a simmer again and the soup is ready to serve. Remember to remove the bay leaves.
This soup is great with crusty bread or corn bread on the side.
Bountiful harvests and happy cooking,
Recipe prepared by Jennifer Hiller