Venison Vegetable Soup
Jodie Paul
December 04, 2023
Ingredients:
1 Tbsp. olive oil
1 yellow onion, diced
3–4 celery stalks, diced
2 carrots, diced (optional, see note)*
1 lb. venison stew meat*
4 garlic cloves, minced
1 Tbsp. herbs de Provence
1 tsp. salt
1/2 tsp. pepper
1 lb. red or yellow potatoes, cubed (about 4 medium potatoes)
1 (15 oz) can diced tomatoes, drained
1 Tbsp. red wine vinegar
4 cups beef or venison stock
1 (10oz) package frozen mixed vegetables – corn, carrots, green beans & peas
lemon, optional
Instructions:
Start by heating the olive oil over medium heat in a large pot. Dice and add the onions, celery and carrots and saute for about 5 minutes.
Then, add the venison and let it brown, cooking for an additional 5-7 minutes, or until the venison has color.
Next, add the garlic, herbs de Provence, salt, and pepper. Saute for 2 more minutes before adding the potatoes and tomatoes. Stir everything together, deglaze the pan with the red wine vinegar, and then pour in the stock.
Bring the soup to a boil, reduce the heat to low, and cover. Let it cook for 1-2 hours over low heat.
When you’re ready to serve, pour in the frozen vegetables, remove from the heat, and enjoy! Finish with a squeeze of lemon if desired!
