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Venison Vegetable SoupIt's somewhat of a tradition; that while butchering the first deer of the year, we toss some small chunks of meat in a crock pot of soup.
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Ingredients:
1 tablespoon of Olive Oil 1 pound Venison 1/2 Onion, chopped 1 tablespoon of Black Pepper 1 tablespoon of Paprika 1 tablespoon of Garlic Powder 3 or 4 Yukon Gold Potatoes, chopped |
2 or 3 stalks of Celery, chopped
1 (14 ounce) can Peas 1 (14 ounce) can Whole Corn 1 (14 ounce) can Green Beans 1 (28 ounce) can Crushed Tomatoes 1 (14 ounce) can Fire Roasted Diced Tomatoes Sugar to taste |
In a Dutch oven over medium heat, add your Olive Oil. Brown your Onions, and than add your Venison to brown. This is the time to add your seasonings (Black Pepper, Paprika, and Garlic Powder). Add you Potatoes and Celery, before you add the canned items. Add The canned items with the juices. Peas, Corn, Green Beans, Crushed Tomatoes, and for that extra kick, Fire Roasted Diced Tomatoes. Stir things together, and let it simmer until the Potatoes are cooked. Taste and add the Sugar to taste for the acidity.