About this recipe: This soup is highly satisfying and relatively easy to make. Venison is simmered with vegetables in a tomato soup base. Enjoy on those cold winter nights.
This soup was excellent, with a few important additions. First, add 2-3 cloves minced garlic when browning the meat. Then, when all the veggies and spices are added, add the following also: 1/2 cup red wine, 1/2 tsp. each basil and oregano, and 1 Tab. Worchestershire sauce. Omit the sugar. I don't normally care for vension, but since my husband hunts, I have to prepare it. I LOVED this soup! Thanks! - 25 Mar 2008 (Review from Allrecipes US | Canada)
Very good soup which my boyfriend and roommate LOVED! Let me rephrase that - my boyfriend's whole picky family loved it too! I cubed my own celery, carrots, and green peppers. I also threw in a TBLS of minced garlic, and used 1 can of beef broth and one less cup of water. If you use "fresh" venison (meaning - it hasn't sat in your freezer forever. Venison tends to taste gamier the longer it sits in your freezer) you can't tell the meat is venison. Very good, very easy, and when I'm in the mood to spoil my man, I'll send some with him when he heads up north to the cabin. Thanks Jaimee! - 18 Sep 2003 (Review from Allrecipes US | Canada)
Three words....YUM, YUM, YUM!!! Absolutely delicious and not a soup that sits in your belly for hours or makes you feel overstuffed. I did, however, use "ground" venison (Deer meat) instead of cubed and substituted fresh veggies instead of frozen. I also used real garlic (3 large cloves) instead of the powdered version. A word of caution to you "finiky" folks...this soup WILL retain it's "gamey" flavor, though it is rather subtle. Do not think that you can simply simmer it out. If you love Venison, you'll love this soup! A+++ - 23 Oct 2002 (Review from Allrecipes US | Canada)