Venison and Vegetable Soup

    Venison and Vegetable Soup

    Recipe photo: Venison and Vegetable Soup
    1

    Venison and Vegetable Soup

    (26)
    2hr45min


    22 people made this

    About this recipe: A delicious and hearty soup, which makes use of a load of winter vegetables. If you reduce the amount of water added, you will have a wonderful stew. Serve with crusty bread. You can also substitute in beef mince, if you prefer.

    Ingredients
    Serves: 6 

    • 900g minced venison
    • 1 onion, chopped
    • 1 parsnip, sliced
    • 3 potatoes, cubed
    • 3 carrots, sliced
    • 1/2 swede, peeled and cubed
    • 1 (400g) tin whole plum peeled tomatoes, with liquid
    • 3 cubes beef stock
    • 700ml water
    • 1/2 medium head cabbage, coarsely chopped
    • 1 bay leaf
    • 1/2 teaspoon dried oregano
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper

    Method
    Prep:25min  ›  Cook:2hr20min  ›  Ready in:2hr45min 

    1. Brown venison and onions in a large pot over medium heat. Mix in onion, parsnip, potatoes, carrots, swede, tomatoes, stock cubes, water, cabbage, bay leaf, oregano, salt and pepper. Bring to the boil, reduce heat to low and simmer 1 to 2 hours.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (26)

    Reviews in English (23)

    by
    24

    This is a great recipe, but if you want to make a truly "excellent" venison soup try making it with venison mixed with hot italian sausage. It's simply awesome!  -  17 Dec 2008  (Review from Allrecipes US | Canada)

    by
    14

    Usually we just make chilli with ground venison so I was glad to see a new recipe I haven't seen before. This was perfect for fall! It is excellent and we all loved it! The only thing we did differently was add some garlic. Definately a keeper!  -  24 Oct 2001  (Review from Allrecipes US | Canada)

    by
    11

    This was very good. I accidently bought a turnip instead of the rutabaga but my entire family thought it was terrific and had seconds and even thirds.  -  21 Mar 2001  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate