Venison and Vegetable Soup

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Many people hunt, bringing home a dear or moose for their efforts. The meat from these animals is delicious, and can be used in many ways. Soups are great during the fall and winter months, and venison can take the place of beef and other meats when cooking.

Soups are easy to prepare on the stove top or in a slow cooker. On the stove, simply cook until the vegetables and meat are cooked through. This will depend in how big the pieces of food are, and whether or not the meat was precooked. In the slow cooker, three or four hours on high works fine. Twice as long when slow cooking on a low temperature.

Ingredients

venison

potato

squash

celery

vegetable broth, or water

seasonings of choice

1. Wash the vegetables and peel if desired.

2. Cut the meat and vegetables into bite size pieces.

3. Pour broth and/or water into a medium to large pot.

4. Add the meat and vegetables.

5. Cook until the meat and vegetables are done, adding seasonings five minutes before serving.

Tips

• Salt and pepper can be added to the pot, as can your choice of herbs.

• You will save a great deal of money when using vegetables grown in your own garden.

Serving Suggestions

• Serve with Italian or French bread and honey or cinnamon butter.

• A side salad of green, carrots and zuchhini will also go with this soup.

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