Venison Soup Recipe

Name: Venison Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 3 lbs venison; 1 lb salt pork; 1 medium onion, peeled and sliced; ¼ cup celery, diced; 2 quarts water, boiling; 1 teaspoon peppercorn; ½ teaspoon mace; salt, to taste; 1 tablespoon flour; 1 teaspoon Worcestershire sauce; 1 tablespoon ketchup; 1 cup sherry wine

Servings: persons

3 lbs venison
1 lb salt pork
1 medium onion, peeled and sliced
¼ cup celery, diced
2 quarts water, boiling
1 teaspoon peppercorn
½ teaspoon mace
salt, to taste
1 tablespoon flour
1 teaspoon Worcestershire sauce
1 tablespoon ketchup
1 cup sherry wine

1
Wiipe venison and salt pork with a damp cloth and cut into pieces; place in large kettle, add vegetables and just enough water to cover.
2
Place a tight-fitting cover on kettle and simmer for an hour.
3
Add 2 quarts boiling water, peppercorns and mace; simmer for an additional two hours.
4
Season with salt to taste and strain.
5
Melt butter; add flour and blend until smooth.
6
Add strained broth slowly, stirring constantly until it comes to a boil.
7
Return meat to kettle, add worcestershire sauce and ketchup.
8
A few minutes before serving, add sherry.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 3 lbs venison, 1 lb salt pork, 1 medium onion, peeled and sliced, ¼ cup celery, diced, 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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