~* Recipe of the Week*~

23 Feb

Homemade Venison Vegetable Soup

(My own creation!)

Venison Vegetable Soup

Soups are the perfect dish to warm your belly on cold, winter afternoons!  I especially like hearty soups that fill me up!   Yesterday I decided to use the leftover half of venison roast from a previous meal to make what turned out to be a delicious soup!!  (If you are not a fan of deer meat, you can very easily subtitute with lamb, pork, or beef cubes.)  Plus, I let the ingredients cook and simmer in my small crock pot all day, filling my house with it’s yummy aroma.


  • 1 lb pre-cooked venison roast cut into cubes (or meat prefered)
  • 1 bag of frozen soup vegetables, which may include corn, lima beans, green beans, chopped carrots, celery, peas
  • 1/2 yellow onion, chopped into quarters and separated
  • 3 cubed potatoes, with or without skins
  • 1 tablespoon garlic powder
  • 1 teaspoon/ 1 tablespoon sea salt
  • 3 packets beef bullion
  • 1 teaspoon crushed black pepper


Preparation and Cooking:

  1. Fill a small crock pot 3/4 full with water.
  2. Add venison cubes, frozen vegetable mixture, onion pieces, and potato cubes to water.
  3. Stir in beef bullion packets, garlic powder, salt, and pepper.
  4. Cover and let cook on “high” setting for 3-4 hours, stirring occasionally.
  5. Continue cooking until potatoes are tender and venison cubes can be cut/separated easily with a spoon (yummy and tender!)

** I let my soup simmer on low for another 1/2 hour after potatoes and meat became tender, to allow vegetables and other ingredients to form a nice stock, creating a heartier broth!

Serve with fresh bread or biscuits with butter! 

~* Enjoy!! *~


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Posted by on February 23, 2011 in Recipe of the Week, WAHM


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