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Recipe: Venison Hamburger Soup

Recipe: Venison Hamburger Soup

Fall is just around the corner, and cooler temperatures mean a big pot of soup for lunch or dinner. Whether you’re at home or in hunting camp, soup is great comfort food for many outdoor enthusiasts. Of course, it’s always better with wild game, and ground deer, elk, moose, caribou, antelope and even wild hog works great with this recipe.

Hamburger soup is quick and easy to make, letting the heat source do all the work while you’re out playing. Barley is a hearty way to add body to the soup, but potatoes or pasta can also be used, just make sure to put them in near the end of the simmering process so they don’t overcook and break down.

It can be made on the stove or in a crockpot, and it freezes well if you want to make it in advance of a big event. Browning the meat is an important part of generating the final flavors in your soup, so don’t take any shortcuts.

• 2 lbs. ground venison
• 1 medium onion, finely chopped
• 3 stalks celery, finely chopped
• 3 cloves garlic, minced
• 1 28 oz. can tomatoes
• 2 cups water
• 4 cups beef stock
• 1 14 oz. can tomato sauce
• 4 carrots, finely chopped
• 2 bay leaves
• 3 sprigs parsley (or 2 tsp dried parsley flakes)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Pepper to taste
• ½ cup pearl barley

1. Brown meat, onions, celery and garlic. Drain well.
2. Combine all ingredients in large pot. Simmer covered for one to two hours.

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