Archive for the ‘Venison Soups’ Category
Many venison recipes call for stock or broth. While you can certainly use beef or chicken stock in these recipes, venison stock is easy to make and it freezes well. Making venison stock is very similar to making beef stock, so if you have a recipe you like for that just use it. Otherwise, try this one. One note: these measurements are really just a helpful guide. Iâ€™ve made it with only 1 pound of bones when thatâ€™s all Iâ€™ve had (adjusting the rest of the ingredients accordingly). Iâ€™ve also thrown chicken or beef bones in just because I had them. This recipe yields about 1 gallon of stock.
Recipe: Venison Stock
- 5 pounds venison bones (preferably marrow bones)
- 2 pounds scrap meatâ€”anything you would have otherwise thrown out.
- 2 onions chopped in half (or scrap pieces of onion from dinner)
- 2 medium carrots, diced
- 2 large ribs of celery, diced
- Water (enough to cover the bones by about 1 inch)
- 2 bay leaves
- Crack the bones (this exposes the marrow, which is what produces the best flavor).
- Put bones, meat, vegetables, and bay leaf in a pot large enough to hold everything.
- Add water, covering everything by about 1 inch.
- Bring to a gentle boil then cover and reduce heat to a very slow simmer for at least six hours, skimming occasionally.
- Uncover and simmer for 2 more hours.
- Strain and discard the solids.
- Cool, uncovered, on the counter (donâ€™t cover it or it may sour). I usually let it sit overnight.
- When fully cooled, cover and store.
I store the stock in 2-cup freezer-safe bowls and freeze it. I find that most of the recipes I make call for 2 or 4 cups of broth, so this way I’ve already got the right amount.
These ingredients are a guideline only. Use more or less of anything depending on what you have on-hand. I usually save onions, carrots, and celery pieces that I havenâ€™t used and throw them into the stock.
Cooking time (duration): 10
Microformatting by hRecipe.
It’s a snowy day here in Virginia, our first this year. It’s also the first snow with the DAWG. We had no idea how she would react. When I tried to take her out for her quick morning constitutional, she wanted no part of the white stuff. So I thought I was going to have a nice, short morning walk.
She actually does love it. Apparently, everything smells that much better in the snow. Lucky me.
But I digress. The other day I made a pumpkin soup that I found in The Nest Winter 08 edition (page 58). The recipe calls for prosciutto, but I still have a freezer full of venison. It really hit the spot for lunch today; it has a wonderful warm flavor and is very filling. I had it with some nice pumpernickel bread.
Parmesan Pumpkin Soup with Frizzeled Venison
- 2 tbs olive oil (I use Spanish)
- 2 oz venison, thinly sliced
- 1 large onion, cut into 1/8 inch dice
- 3 cloves garlic, minced
- 28 oz canned pumpkin
- 32 oz chicken broth
- 1/8 tsp nutmeg
- 1 tsp salt
- 1/2 tsp white pepper, ground
- 4 oz half and half
- 1/2 cup parmesan cheese, grated
- 2 tbs parsley
1. Heat the oil in a large skillet over medium-high heat. Add venison and saute until crisp, about 2 minutes. Remove meat and set aside.
2. Reduce heat to medium, add onion and saute until tender, about 3 minutes. Add garlic and cook a few seconds. Stir in pumpkin, broth, nutmeg, salt, and pepper and bring to a boil. Transfer to slow cooker, cover and cook 3 to 4 hours on high or 6 to 8 on low.
3. Stir in cream and cheese and cover 5 minutes. Stir in parsley. Ladle into bowls and garnish with meat.
Serving size is one heaping cup, 145 calories.
My step daughter loves making soup, and thinks making it up as she goes along is preferable to using a recipe. So I gave her some stew meat and told her to have fun. The resulting soup was pretty tasty.
Anwen’s Venison Soup
- 2 lbs venison stew meat, cut into chunks
- 1 onion, chopped
- 1 large carrot, chopped
- 2 cups fresh green beans, cut into bite size pieces
- 1 handful of linguine, broken into 3 inch strips
- venison (or beef) broth; enough to cover the ingredients and/or make the soup as liquid as you like
- 1 tbs rosemary, ground
- 1 tsp sage
- 1 tsp thyme
- 1 bay leaf
- 2 cloves garlic, pressed
- 1 bunch Italian parsley, chopped
Throw all the ingredients into a crock pot and cook on low for 4 to 6 hours (depending on how tender you like the carrots and onions).