This is one that I got from Chuck Jones last year at the United Bowhunters of Illinois' End of Season Hunt. He made it with caribou and MAN was it good! Here's my version...
Make 6 cups of beef broth (canned, from cubes, doesn't matter). Add a touch of salt, pepper, and herbs as desired.
Cut 1 pound of venison into small pieces for soup (1/2" cubes or smaller). Lightly brown meat. By "lightly" I mean so that there is still a little pink showing on the edges.
Cut up 1/2 cup or each...carrots, cellery, fresh green beans. Also cut up one medium sized onion.
Bring broth to a slow boil and add lightly browned meat and veggies to the pot.
Cut up 1/2 cup of asparagus. Set aside with 1/4 cup of uncooked small shell pasta (smallest shells you can find). Add to soup when carrots just start to get tender (5-8 minutes or so).
Continue to cook until pasta is done.
Serve, eat, and enjoy.
Topic: Venison Soup (Read 1380 times)
