Heartburn Soup Venison Recipes

HEARTBURN SOUP (VENISON)

Steps:

• Brown venison in evoo. Add carrots, celery and onions. Cook 6-8 minutes or until starting to brown slightly
• Add in chili sauce, garlic, cumin, paprika, vegetable broth and frozen corn. Top with water (if necessary to cover).
• Simmer gently until the venison is nice and tender. Add in the undrained black beans and the tomato paste. Watch and stir so it doesn't burn. Adjust the broth to your liking with more broth OR water. Season with salt, pepper and a little cilantro to your taste.
• NOTE: This is a WW+ friendly recipe. If you add chunks of avocado or sour cream, you will need to adjust the points.

VENISON VEGETABLE SOUP

Steps:

• Start by heating the olive oil over medium heat in a large pot. 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!

EXCELLENT VENISON SOUP

Steps:

• Brown venison and onions in a large pot over medium heat. Mix in onion, parsnip, potatoes, carrots, rutabagas, tomatoes, bouillon, water, cabbage, bay leaf, oregano, salt and pepper. Bring to a boil, reduce heat to low and simmer 1 to 2 hours.

VENISON VEGETABLE SOUP

Steps:

• 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.
• 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.

VENISON VEGETABLE SOUP

Steps:

• In a Dutch oven or large saucepan, brown venison in oil. Add onion; cover and simmer for 10 minutes or until tender. Add remaining ingredients; cover and simmer 1 hour longer or until meat is tender.