Recipe of Homemade Venison Vegetable Soup
Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Simple Way to Prepare Homemade Venison Vegetable Soup. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Venison Vegetable Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Venison Vegetable Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Venison Vegetable Soup is 2 quarts. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Venison Vegetable Soup estimated approx Prep: 15 min. Cook: 70 min..
To get started with this particular recipe, we must first prepare a few ingredients. You can have Venison Vegetable Soup using 13 ingredients and 2 steps. Here is how you cook it.
We always seem to have venison in the freezer, so I came up with the recipe for this delicious soup as a different way to use some of that meat. It makes a great lunch or light supper served with garlic bread and a salad.
Ingredients and spices that need to be Prepare to make Venison Vegetable Soup:
- 3/4 pound venison, cubed
- 1 tablespoon vegetable oil
- 1 cup diced onion
- 1 package (16 ounces) frozen mixed vegetables
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 2 cups cubed peeled potatoes
- 2 cups water
- 1 tablespoon sugar
- 2 teaspoons beef bouillon granules
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon hot pepper sauce
Instructions to make Venison Vegetable Soup
- 1. In a Dutch oven or large saucepan, brown venison in oil. Add onion; cover and simmer for 10 minutes or until tender.
- Add remaining Ingredients; cover and simmer 1 hour longer or until meat is tender.
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