Venison Italian Soup Recipes

ITALIAN WEDDING SOUP WITH VENISON MEATBALLS

Italian Wedding Soup with Venison Meatballs image

I'm always looking for new ways to use the ground venison in the freezer and this is one of my favorites. The Italian sausage not only adds just the right amount of fat that venison needs but it is also seasoned so well that you don't need to add a lot of extra herbs to the soup. Leftovers hold up nicely. The pasta holds its texture and doesn't absorb all of the broth when refrigerated overnight.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 19

Ingredients

½ pound ground venison
½ pound bulk Italian sausage
½ cup bread crumbs
½ cup finely shredded Parmesan cheese
2 tablespoons chopped fresh parsley
1 large egg
1 tablespoon olive oil
1 tablespoon olive oil
2 ribs celery, sliced
1 large carrot, chopped
1 medium onion, chopped
1 tablespoon minced garlic
2 (32 ounce) cartons chicken broth
1 cup acini di pepe pasta
2 teaspoons chopped fresh oregano leaves
½ (6 ounce) package fresh baby spinach
1 tablespoon lemon juice
salt and ground black pepper to taste
¼ cup finely shredded Parmesan cheese

Steps:

Combine venison, sausage, bread crumbs, 1/2 cup Parmesan cheese, parsley, and egg in a large bowl; mix until evenly combined. Form mixture into fifty 1-inch meatballs.
Heat oil in a large skillet over medium-high heat. Add meatballs and cook for 4 minutes, flipping halfway, to get an even brown on all sides. Transfer with tongs to a paper towel-lined plate.
Heat oil for soup in a large soup pot. Add celery, carrot, and onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more. Add broth and bring to a boil. Stir in pasta, oregano, and meatballs. Reduce heat, cover, and cook for 10 minutes.
Turn heat off and let soup sit for 5 minutes. Stir in spinach and lemon juice. Ladle into bowls, season with salt and pepper, and garnish with Parmesan cheese.

Nutrition Facts : Calories 332.4 calories, Carbohydrate 31.7 g, Cholesterol 67.9 mg, Fat 13.6 g, Fiber 2 g, Protein 19.5 g, SaturatedFat 4.2 g, Sodium 1537.6 mg, Sugar 4.1 g

EXCELLENT VENISON SOUP

Excellent Venison Soup image

This soup is outstanding and a wonderful use of ground venison or elk, which is much better for you than ground beef. It also uses some veggies that we don't use very often, if ever! Here, it all comes together deliciously.

Provided by Michelle

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 2h45m

Yield 6

Number Of Ingredients 14

Ingredients

2 pounds ground venison
1 onion, chopped
1 parsnip, sliced
3 potatoes, cubed
3 carrots, sliced
½ rutabagas, peeled and cubed
1 (16 ounce) can whole peeled tomatoes, with liquid
3 cubes beef bouillon cube
3 cups water
½ medium head cabbage, coarsely chopped
1 bay leaf
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper

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.

Nutrition Facts : Calories 330.1 calories, Carbohydrate 38.5 g, Cholesterol 114.3 mg, Fat 3.9 g, Fiber 8.4 g, Protein 36.1 g, SaturatedFat 1.4 g, Sodium 1018.5 mg, Sugar 10.7 g

VENISON VEGETABLE SOUP

Venison Vegetable Soup image

We always seem to have venison in the freezer, so I came up with the recipe for this delicious soup as a different way to use some of that meat. It makes a great lunch or light supper served with garlic bread and a salad. -Susette Reif, Liberty, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 1h25m

Yield 2 quarts

Number Of Ingredients 13

Ingredients

3/4 pound venison, cubed
1 tablespoon vegetable oil
1 cup diced onion
1 package (16 ounces) frozen mixed vegetables
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups cubed peeled potatoes
2 cups water
1 tablespoon sugar
2 teaspoons beef bouillon granules
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon hot pepper sauce

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.

Nutrition Facts : Calories 192 calories, Fat 4g fat (0 saturated fat), Cholesterol 51mg cholesterol, Sodium 801mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges

INSTANT POT® VENISON AND VEGETABLE SOUP

Instant Pot® Venison and Vegetable Soup image

Those living with a hunter are all too familiar with those little white rolls of ground venison taking space up in the freezer. While it sure is handy to have on hand, it does take planning ahead to defrost them from their brick-hard frozen state. Multi-pressure cooker to the rescue! You can have a big pot of vegetable soup from frozen to finish and on your table in just over an hour.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 15

Ingredients

1 ½ pounds frozen ground venison
1 ½ cups water
1 (28 ounce) can crushed tomatoes
4 cups beef broth
2 cups cubed potatoes
2 carrots, sliced
2 ribs celery, sliced
1 medium onion, chopped
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
2 teaspoons Italian seasoning
1 cup frozen corn
½ cup frozen peas
½ cup frozen green beans
salt and ground black pepper to taste

Steps:

Place frozen venison and water into a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 5 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, for exactly 1 minute. Unlock and remove the lid.
Break up any large chunks of meat, drain in a colander, and return to the pot. Add crushed tomatoes, beef broth, potatoes, carrots, celery, onion, Worcestershire sauce, garlic, and Italian seasoning. Close and lock the lid and select high pressure again; set timer for 15 minutes. Allow 10 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, for exactly 5 minutes. Unlock and remove the lid.
Stir in frozen corn, peas, and green beans. Put the lid back on for 4 minutes until frozen vegetables have cooked.
Ladle into bowls and season with salt and pepper.

Nutrition Facts : Calories 191.6 calories, Carbohydrate 20.9 g, Cholesterol 64.2 mg, Fat 2.6 g, Fiber 4 g, Protein 22 g, SaturatedFat 0.9 g, Sodium 634.9 mg, Sugar 5.8 g

ITALIAN VENISON SANDWICHES

Italian Venison Sandwiches image

"The slow cooker makes easy work of these hearty venison sandwiches," assures Andrew Henson, an avid hunter and cook from Morrison, Illinois. "The meat always comes out tender and tasty."

Provided by Taste of Home

Categories Lunch

Time 8h10m

Yield 10-12 servings.

Number Of Ingredients 12

Ingredients

2 cups water
1 envelope onion soup mix
1 tablespoon dried basil
1 tablespoon dried parsley flakes
1 teaspoon beef bouillon granules
1/2 teaspoon celery salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 boneless venison roast (3 to 4 pounds), cut into 1-inch cubes
10 to 12 sandwich rolls, split
Green pepper rings, optional

Steps:

In a 3-qt. slow cooker, combine the first nine ingredients. Add venison and stir. Cover and cook on low for 8 hours or until meat is tender. Using a slotted spoon, spoon into rolls. Top with pepper rings if desired.

Nutrition Facts : Calories 319 calories, Fat 7g fat (3g saturated fat), Cholesterol 96mg cholesterol, Sodium 680mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.

VENISON VEGETABLE SOUP

Venison Vegetable Soup image

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.

Provided by JAIMEE

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 2h

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 pound venison, cut into cubes
1 cup diced onion
1 (16 ounce) package frozen mixed vegetables
2 (14.5 ounce) cans peeled and diced tomatoes with juice
3 cups potatoes, peeled and cubed
4 cups water
1 tablespoon white sugar
2 teaspoons beef bouillon granules
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
¼ teaspoon hot pepper sauce

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.

Nutrition Facts : Calories 195.2 calories, Carbohydrate 25.4 g, Cholesterol 42.9 mg, Fat 3.4 g, Fiber 4.4 g, Protein 15.6 g, SaturatedFat 0.9 g, Sodium 608.4 mg, Sugar 5.6 g

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