Venison and Vegetable Soup

    Venison and Vegetable Soup


    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.

    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

    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.

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