Venison Vegetable Soup

My husband is an avid hunter…this soup is the most requested every time he goes on a hunting trip. One bowl is never enough!! Very satisfying.

Step: 1

Heat oil in a stock pot or Dutch oven over medium high heat. Brown the venison in the hot oil. Add onion, cover pot and simmer over medium heat for 10 minutes, or until onions are translucent.

Step: 2

Stir the mixed vegetables, tomatoes and potatoes. Combine the water, sugar and bouillon, stir into the soup. Season with salt, pepper, garlic powder and hot pepper sauce. Cover and simmer for at least one hour, or until the meat is tender.

Per Serving: 195 calories; protein 15.6g; carbohydrates 25.4g; fat 3.4g; cholesterol 42.9mg; sodium 608.4mg.

The name of “stew” can refer to both a dish and a make dishes method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces but of being processing menu all of it , and the liquid completely covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.