Description
Venison and load of veggies go into a pot with tomatoes, potatoes, green beans, corn, and carrots. Everything simmers until tender.
Ingredients
- 1 Tbsp. olive oil
- 1 yellow onion, diced
- 3–4 celery stalks, diced
- 2 carrots, diced
- 1 lb. venison stew meat
- 4 garlic cloves, minced
- 1 Tbsp. herbs de Provence
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 lb. red or yellow potatoes, cubed
- 1 (15 oz) can diced tomatoes, drained
- 1 Tbsp. apple cider vinegar
- 4 cups beef stock
- 1 (10oz) package frozen mixed vegetables (corn, carrots, green beans & peas)
- lemon, optional
Instructions
- Sauté Vegetables: 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.
- Brown Meat: Then, add the venison and let it brown, cooking for an additional 5-7 minutes, or until the venison has color.
- Season and Deglaze: 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 apple cider vinegar, and then pour in the stock.
- Simmer: Bring the soup to a boil, reduce the heat to low, and cover. Let it cook for 1-2 hours over low heat.
- Finish: 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!
Notes
If you don’t love carrots, feel free to omit the fresh ones if your frozen veggie blend has them. You can use deer meat, elk, bear, bison, moose, antelope, and even beef in this recipe. If you’d like, you can use fresh green beans, corn, and peas, too.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 60 mg