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Excellent Venison Soup

Rated as 4.69 out of 5 Stars

"This soup is outstanding and a wonderful use of ground venison or elk, which is much better for you than ground beef. It also uses some veggies that we don't use very often, if ever! Here, it all comes together deliciously."
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Ingredients

2 h 45 m servings 330 cals
Original recipe yields 6 servings

Directions

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  1. Brown venison and onions in a large pot over medium heat. Mix in onion, parsnip, potatoes, carrots, rutabagas, tomatoes, bouillon, water, cabbage, bay leaf, oregano, salt and pepper. Bring to a boil, reduce heat to low and simmer 1 to 2 hours.

Nutrition Facts


Per Serving: 330 calories; 3.9 g fat; 38.5 g carbohydrates; 36.1 g protein; 114 mg cholesterol; 1019 mg sodium. Full nutrition

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Reviews

Read all reviews 23
  1. 26 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

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!

Most helpful critical review

If I were to make this again, I would use 1/2 the meat, double the tomatoes and add frozen green peas at the end. First time I ever had parsnips - they were good and added to the overall flavor.

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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!

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 dif...

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.

If I were to make this again, I would use 1/2 the meat, double the tomatoes and add frozen green peas at the end. First time I ever had parsnips - they were good and added to the overall flavor.

This is really tasty! I didn't have ground venison thawed out so I used cubed venison round steak. I had a part of a bag of peas so I tossed those in . This is one of those delicious recipes tha...

Awesome soup. I have made this soup many times. At times I have substituted vegetables with others I already have in the house. It always turns out great.

This was a really good soup - I made a few changes. I used a 28 oz can of whole tomatoes, 4 bouillon cubes and reduced the salt to 1/2 tsp. The only suggestion I have is that it needs more bro...

Over all a good flavor to this soup ,but I added more 2 more cups of water and 2 more boullion cubes ,1 cup tomato juice. To give it more liquid,could have used even more of both.

Definitely different from your normal venison recipes. Unique combination of flavors. Very good recipe that got better each day.