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.
1 tablespoon vegetable oil
450g venison, cut into cubes
160g diced onion
450g frozen mixed vegetables
2 (400g) tins chopped tomatoes with juice
475g potatoes, peeled and cubed
1 tablespoon caster sugar
2 teaspoons beef stock granules
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic granules
1/4 teaspoon hot pepper sauce
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Method Prep:30min › Cook:1hr30min › Ready in:2hr
Heat oil in a stock pot 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 stock, stir into the soup. Season with salt, pepper, garlic granules and hot pepper sauce. Cover and simmer for at least one hour or until the meat is tender.