Venison Soup
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
3 quarts
ingredients
- 946.0 ml venison stock
- 946.0 ml chicken stock
- 14.79 ml olive oil
- 907.18 g venison roast, cubed
- 354.88 ml carrots, diced
- 354.88 ml celery, diced
- 354.88 ml onions, sliced
- 59.14 ml parsley, roughly chopped
- 1 bay leaf
- 4 garlic cloves, minced
- 453.59 g frozen green beans
- salt and pepper
directions
- In an heavy 8 quart stock pot, heat oil over medium high heat until it just smokes.
- Add venison roast.
- Season with salt.
- Stir occasionally.
- Cook until well seared.
- Add Onion, carrots and celery.
- Salt and stir occasionally until slightly tender (sweat) Add garlic and cook until just fragrant.
- Do not brown the garlic.
- Deglaze pan with some stock, stir until all bottom of pan is clean.
- Add remaining stock, parsley and bay leaf.
- Simmer until veggies are tender.
- Add beans, cover and let sit on heat for a minute.
- Remove from heat and let sit until beans reach desired tenderness.
- Adjust seasoning and serve.
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RECIPE SUBMITTED BY
Steve_G
Fort Myers, Florida