Too many folks write off venison or other wild game meat as being “gamey” with a less desirable flavor, but the straight-up truth is that when properly cared for in both the field and the kitchen, most any wild game make the best table fare. This Zippy Venison Soup will make even the laxest taste-buds pop. Best of all, it excels as a fall recipe when using up last year’s wild game steak or roast and freshly harvested garden vegetables.
We love this recipe because it’s an outlet for using ingredients you harvest to feed your family one heckuva good meal.
Prep Time: 30 to 40 minutes Cook Time: 2 to 3 hours Serves: 10 to 12
1.5-pounds venison, cubed
1 can (46 oz) V8 Juice or other seasoned vegetable juice
4 to 6 red potatoes, cubed unpeeled
3 medium carrots, sliced
2 small zucchini, sliced
2 small yellow squash, sliced
2 medium turnips, cubed
2 large onions, largely chopped
3 to 4 stalks celery, sliced
1 large can diced tomatoes
4 to 5 shakes Worcestershire sauce
Hot sauce to taste
Prep and Cook Meat, Veggies
Lightly brown the meat and onions in a large Dutch oven. I like to use enameled cast iron. Rough cut your vegetables in larger pieces for this hearty soup. Add the vegetable juice, potatoes, carrots, celery, and undrained tomatoes. Home-canned stewed tomatoes also work well here.
Cook over low-med heat until meat and vegetables are getting tender. If you’re using an especially tough cut of meat, let it cook on low a while longer before adding the veggies. Add the zucchini and yellow squash, along with any other tender veggies of your choice.
Kick it Up
After veggies are in, cook for an extra 30 to 45 minutes on low heat. Add a few dashes of hot sauce to kick up the heat of this already tangy wild game soup. The spice is sure to please even those who don’t normally enjoy wild meats.
While this recipe is great as-is, feel free to make it your own by substituting wild game, other than venison, or your favorite locally grown vegetables. You can also spice it up more if you like to sweat or tone it down if you don’t care for the zing.
Serve it with crusty bread for a quick and filling feast.