Excellent Venison Soup

Excellent Venison Soup

18 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    2 h 20 m
  • Ready In

    2 h 45 m
Recipe by  Michelle

“This soup is outstanding and a wonderful use of ground venison or elk, which is much better for you than ground beef. It also uses some veggies that we don't use very often, if ever! Here, it all comes together deliciously.”

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Adjust Servings

Original recipe yields 6 servings



  1. Brown venison and onions in a large pot over medium heat. Mix in onion, parsnip, potatoes, carrots, rutabagas, tomatoes, bouillon, water, cabbage, bay leaf, oregano, salt and pepper. Bring to a boil, reduce heat to low and simmer 1 to 2 hours.

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Reviews (18)

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This is a great recipe, but if you want to make a truly "excellent" venison soup try making it with venison mixed with hot italian sausage. It's simply awesome!



Usually we just make chilli with ground venison so I was glad to see a new recipe I haven't seen before. This was perfect for fall! It is excellent and we all loved it! The only thing we did differently was add some garlic. Definately a keeper!



This was very good. I accidently bought a turnip instead of the rutabaga :) but my entire family thought it was terrific and had seconds and even thirds.

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Amount Per Serving (6 total)

  • Calories
  • 330 cal
  • 17%
  • Fat
  • 3.9 g
  • 6%
  • Carbs
  • 38.5 g
  • 12%
  • Protein
  • 36.1 g
  • 72%
  • Cholesterol
  • 114 mg
  • 38%
  • Sodium
  • 1019 mg
  • 41%

Based on a 2,000 calorie diet



previous recipe:

Venison Stew I


next recipe:

Cheese Soup II