My husband is an avid hunter...this soup is the most requested every time he goes on a hunting trip. One bowl is never enough!! Very satisfying.

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Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
total:
2 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a stock pot or Dutch oven 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.

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  • Stir the mixed vegetables, tomatoes and potatoes. Combine the water, sugar and bouillon, stir into the soup. Season with salt, pepper, garlic powder and hot pepper sauce. Cover and simmer for at least one hour, or until the meat is tender.

Nutrition Facts

195 calories; protein 15.6g 31% DV; carbohydrates 25.4g 8% DV; fat 3.4g 5% DV; cholesterol 42.9mg 14% DV; sodium 608.4mg 24% DV. Full Nutrition
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Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/25/2008
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! Read More
(66)

Most helpful critical review

Rating: 1 stars
12/14/2009
Way too tomato-ee. This recipe was very "plain-jane". No one in my family liked it at all. Such a disappointment because all of the reviews were good. Read More
(1)
46 Ratings
  • 5 star values: 38
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/25/2008
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! Read More
(66)
Rating: 4 stars
01/02/2004
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! Read More
(31)
Rating: 5 stars
01/02/2004
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 Read More
(26)
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Rating: 5 stars
12/12/2007
Excellent soup recipe! I used leftover venison roast that had already been cooked and this made the meat even more tender. I also used fresh veggies but if you use carotts you need to let it cook a little longer. I also used garlic salt in place of the regular salt and still used the garlic powder also. Very tasty will definately be making this again. Read More
(13)
Rating: 5 stars
10/13/2010
This recipe was really great raves from everyone. I made mine in the crockpot 8 hrs on low. The only changes I made was I omitted the sugar and instead of the water and beef buollion I used 1 can of beef broth and 1 can of V-8 (I like it tomato-ey) Definitely will make this again! Read More
(8)
Rating: 5 stars
01/17/2008
I love venison AND stew so this recipe really hit the spot. Only change I made was to use 12 oz fresh veggies (carrot and red bell pepper) and I added 4 oz frozen baby peas for the last 15 minutes. Excellent! Read More
(8)
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Rating: 5 stars
11/03/2004
I loved this recipe! It is a new way for me to use the roast. The meat came out so tender. Read More
(5)
Rating: 5 stars
12/15/2005
Wonderfully good! I had some grape tomatoes which I used along with the stewed tomatoes. (Please don't worry about the skins - No Problem!) My kids love them. Also I cooked it for 4 hours to get the venison more tender. I also opted for fresh garlic. Read More
(5)
Rating: 5 stars
01/20/2008
Really enjoyed this recipe. Had 2 pounds of ground venison in the freezer so I used that instead of cubed meat and doubled the recipe. Froze over half to enjoy throughout the winter months. Added a bit of tomato juice to add more broth. Makes a hearty warm meal. Thanks for the recipe! Read More
(5)
Rating: 1 stars
12/14/2009
Way too tomato-ee. This recipe was very "plain-jane". No one in my family liked it at all. Such a disappointment because all of the reviews were good. Read More
(1)
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