hmm, hmm jen! ps love the aluminum foil around the cookstove!....
we had venison stroganoff tonight!
this recipe is good, made this on friday, very hearty soup! you can use hamburger, venison burger or what i use is venison steak:
Venison Steak Soup: (variation of hamburger soup):i use a dutch oven for this, but you can use a crock pot or large kettle.
venison steak cut up in bite size chunks. (1 lb or more)
in the dutch oven sear the chunks in olive oil, when about seared, add 1/2 an onion and 3 cloves of garlic, sear a little more.
season with sea salt and a pepper mix, just a little.
add some canned garden tomatoes, if you don't have them we use 1 can of red gold diced tomatoes, chili ready, undrained, stir it around.
add beef broth, 6 cups.
2-3 tablespoons of Worcestershire sauce
turn the heat down after it starts to boil.
add a little more seasoning. we use a steakhouse seasoning that we grind; has sea salt, pepper, and other peppercorns in it, garlic, onion, parsley, and paprika....the paprika really adds to the flavor of this soup.
simmer it for a few hours before adding the vegatables. potatoes, celery, carrots, beans, peas, asparagus, etc.
in a pinch, and i did this on friday, i will use a bag of frozen green giant steamer fresh mixed vegetables.
so i added 2 cut up tators in small chunks, and 2 stalks of celery. let it simmer some more.
the bagged frozen veggies go in a little later, maybe about an hour before serving, that's the sweet part of dutch ovens, put it on low and doesn't overcook your veggies.
keep simmering until the veggies are tender.
serve with some hearty bread or rolls, this time i did grilled cheese and onion on some home baked thick bread......!
