Venison Soup Recipe

Name: Venison Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. venison (shoulder, neck, etc.); 1 whole onion; water to cover; 2 to 3 stalks celery, chopped or sliced; 2 to 3 carrots, chopped or sliced; 2 c. cabbage, chopped; 4 cloves garlic, chopped (or to taste); 4 chicken bouillon cubes; 3 or 4 potatoes (1-inch cubes); pepper to taste; salt to taste (add last)

Servings: persons

2 lb. venison (shoulder, neck, etc.)
1 whole onion
water to cover
2 to 3 stalks celery, chopped or sliced
2 to 3 carrots, chopped or sliced
2 c. cabbage, chopped
4 cloves garlic, chopped (or to taste)
4 chicken bouillon cubes
3 or 4 potatoes (1-inch cubes)
pepper to taste
salt to taste (add last)

1
In a Dutch oven,
2
add
3
meat,
4
onion and enough water to cover. Simmer until meat
5
is
6
tender
7
and starts falling from the
8
bone. Remove meat and let cool;
9
remove from bone.
10
Chop or
11
shred meat.
12
While you are removing meat from bone, bring water
13
to
14
a boil and add all but the potatoes.
15
Simmer 1 hour or
16
until almost tender.
17
Add meat and potatoes; simmer until potatoes
18
are tender.
19
You may remove the onion or chop it up after the meat is tender.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lb. venison (shoulder, neck, etc.), 1 whole onion, water to cover, 2 to 3 stalks celery, chopped or sliced, and more.

Yes, Venison Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison Soup

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