Venison Soup

That's right, venison. As in meat of deer. I recently received several pounds as a gift, and am now trying to put it to use. I'm placing this recipe in the 'Kentucky' file in my recipe box. It's a hunter's soup, and using turnips (hunters plant it to attract deer) and venison (Bambii should've stayed away from the turnips) simply, well, feels of this state.

Game meat recipes are few and far between, but uniquely, one of Owensboro's Junior League cookbooks is loaded with them. This soup is one, with some modifications. (Gave it the Katie touch.)

It's gotten to be so cold down here in Kentucky! I wanted it to get frosty, simply so it could feel like winter. After a few hours of bone chilling horribleness, I've changed my mind. Sixty degrees again, PLEASE!! I'm sorry for thinking cold thoughts!

I tasted no 'gamey' flavor at all in this delicious soup. John ate two bowls with no comment (and no knowledge that it wasn't beef. Never did reveal, even afterwards.) The red wine and lemon juice could have a lot to do with this. One of my mottos - Add liquor, whether wine, vodka, rum, bourbon. Makes food taste better. Also nice to sip on while cooking. ;) The addition of a can of tomato soup sweetened it up, too. If you don't have venison meat, beef will do just fine too. Or lamb. Or even bison.

Turnips are a vegetable I've never worked with before - turns out, I really like them. Taste and consistency like daikon radish, which turnips are a cousin of. Peeled it, chopped it, placed in pot. Will have to use them again soon.

While my soup cooked I worked on an eggnog cheesecake, and basted my Kentucky Bourbon Fruitcake again. Only one will eventually appear in Smalltownkitchen... 

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Venison Soup with Turnips

Adapted from To Market, To Market December-10-2012

A hearty, savory venison soup.

Ingredients

• 1 pounds ground venison
• 1 14.5 oz can diced tomatoes
• 2 TBS beef bouillon
• 4 cups (or until all meat and vegetables are covered) water
• 1/2 cup red wine
• 1 TBS lemon juice
• 1/2 cup chopped fresh parsely
• 1 medium onion, chopped
• 1 cup diced celery
• 1 cup + diced turnip
• 1 cup diced parsnips
• 1 TBS tomato paste
• 1 can Campbells concentrated tomato soup
• 2 TBS sugar
• 1 TBS oregano
• 2 bay leaves
• to taste salt and cracked pepper

Instructions

1. Combine all ingredients in dutch oven. 2. Cook over low heat 2 hours, or until turnips and parsnips are soft.

Yield: 4 servings