Venison Soup

Redneck cuisine from the hunting camp.
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HunterGKS
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Venison Soup

Post by HunterGKS » December 30th, 2017, 10:21 am

2 lbs venison
Potatoes
Carrots
Celery
Onion
Bell pepper
Corn
Green beans
Yellow squash
Mushrooms
Diced tomatoes
Paprika
Garlic powder
Lowry’s seasoning salt
Lambrusco

I had been wanting to make a big pot of venison soup/stew for about a week & finally got into town Friday to pick up the fixins. I didn’t measure anything, just started cutting veggies & seasoning to taste. As the venison was browning, I cut up the veggies & tossed them in the pot. The beans, corn, part of the shrooms, & maters were all canned & I used the liquid as a “broth.” With the wine, there was enough liquid & I didn’t have to add any water or any other liquid. I cooked it low & slow until the carrots & tators were don’t but still a little crunchy.

It turned out tasting real good. The venison was the last of last years deer.

No “in progress” pics as I was in a hurry to get it done & et.
01.JPG
George

YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.

.17 = NITRO OF THE RIMFIRE WORLD


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timbrhuntr
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Re: Venison Soup

Post by timbrhuntr » December 30th, 2017, 11:24 am

Roll your meat in flour first if you don't already and it will give you a nice thick broth in the stew also put some fresh garlic with it in the pan while browning not that poeder stuff yuck !

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devastator
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Re: Venison Soup

Post by devastator » December 31st, 2017, 6:09 pm

i use alot of canning meat for my soups.
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WoodMoose
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Re: Venison Soup

Post by WoodMoose » January 7th, 2018, 8:36 am

nice,,,,thanks

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