Venison Minestrone

⏱ 45 mins 🍽 6-8 serving(s) 🏷 Deer

This robust minestrone is a great way to use leftover venison. It combines diced venison with a medley of vegetables, tomatoes, kidney beans and pasta in a savoury broth. Simmered in one pot, it's a filling and flavourful soup that's ready in about 45 minutes. Serve it with a sprinkle of Parmesan cheese for a complete meal.

Venison Minestrone

Ingredients

  • 1 onion, diced
  • 3 tablespoons garlic, minced
  • 1 tablespoon butter
  • 2 cups venison, diced
  • 1/2 cup carrot, diced
  • 1/2 cup celery, diced
  • 1 cup cabbage, chopped
  • 1 (28 ounce) can tomatoes seasoned with basil garlic & oregano
  • 2 1/2 cups water
  • 3 beef bouillon cubes
  • 1 cup frozen corn
  • 1 teaspoon dried Italian seasoning
  • 1 (16 ounce) can kidney beans
  • 1 teaspoon Mrs. Dash seasoning mix
  • 1 cup elbow macaroni (uncooked)
  • parmesan cheese (optional)

Method

  1. Place the butter in a large pot and melt it.
  2. Cook the diced onions and minced garlic until they have softened.
  3. Put the diced venison into the pot and cook it through.
  4. Introduce all the remaining ingredients, but leave out the uncooked elbow macaroni.
  5. Put the lid on the pot, lower the heat and let it cook for 15-20 minutes.
  6. Stir the uncooked pasta into the soup.
  7. Continue to cook the soup for another 10-15 minutes until the pasta is tender.
  8. Ladle the soup into bowls and offer Parmesan cheese for topping.

Nutrition (per serving)

Sodium563200 mg

Recipe details

CategoryDeer
AuthorKim127