Is your freezer loaded with venison like mine? Here's a couple of suggestions that work really really well for us.
Number 1
Soup - Spicy Venison Sausage & Cabbage Soup
Plenty here for 6 big servings or in our case 2 servings and remainder split up in zip-lock bags and frozen for future enjoyment.
• 1 tablespoon butter or margarine
• 1 tablespoon olive oil
• 1 lb Venison sausage (more less – not important) casings removed and cut into bite size pieces
• 1/2 head cabbage, shredded
• 1 onion, sliced thin
• 1 tablespoon
• red pepper flakes (more or less to taste)
• 1 teaspoon pepper
• 1 teaspoon sage
• 1 tablespoon sugar
• 1 tablespoon worcestershire sauce
• 2 teaspoons garlic, minced
• 1 (28 ounce) can diced tomatoes, not drained
• 4 cups chicken or vegetable bouillon
• 2 cups of water or stock saved from previously boiled vegetables (latter preferred if you have it)
• 1/2 cup instant rice
• No salt added – there’s already plenty in the tomatoes & chicken bouillon.
1. In a large pot, sauté cabbage and onion in butter/margarine and olive oil on MEDIUM HIGH heat until onions start to soften.
2. Add remaining ingredients EXCEPT rice and bring to a boil. NOTE: If you have no instant rice use regular long grain rice and add at same time as rest of ingredients.
3. Once boiling, reduce heat and cover. Simmer until sausage is done and cabbage is tender.
4. Add instant rice and return heat to HIGH. Simmer uncovered until rice is cooked.
Number 2
Cabbage & Ground Venison Soup
1 lb. ground venison (more or less – not important)
1/2 head medium cabbage shredded/chopped
2 ribs celery sliced
1 small bell pepper
(cut up into small pieces)
1 medium onion diced
1 (16 ounce) can kidney beans (drained & rinsed)
1 (28 ounce) can tomatoes (chop the tomatoes if whole)
4 beef bouillon cubes
1/4 teaspoon garlic powder
1/4 teaspoon garlic salt
Pepper to taste
No salt needed – there’s more than enough already from the beans, tomatoes and bouillon cubes.
Brown ground venison and drain. Add remaining ingredients to ground venison, adding 28 ounces of water using the 28 ounce tomato can.
Bring to a boil and simmer for at least one hour or until veggies are tender.
NOTE: You can substitute lean ground beef if you got skunked.
Ron
Number 1
Soup - Spicy Venison Sausage & Cabbage Soup
Plenty here for 6 big servings or in our case 2 servings and remainder split up in zip-lock bags and frozen for future enjoyment.
• 1 tablespoon butter or margarine
• 1 tablespoon olive oil
• 1 lb Venison sausage (more less – not important) casings removed and cut into bite size pieces
• 1/2 head cabbage, shredded
• 1 onion, sliced thin
• 1 tablespoon
• red pepper flakes (more or less to taste)
• 1 teaspoon pepper
• 1 teaspoon sage
• 1 tablespoon sugar
• 1 tablespoon worcestershire sauce
• 2 teaspoons garlic, minced
• 1 (28 ounce) can diced tomatoes, not drained
• 4 cups chicken or vegetable bouillon
• 2 cups of water or stock saved from previously boiled vegetables (latter preferred if you have it)
• 1/2 cup instant rice
• No salt added – there’s already plenty in the tomatoes & chicken bouillon.
1. In a large pot, sauté cabbage and onion in butter/margarine and olive oil on MEDIUM HIGH heat until onions start to soften.
2. Add remaining ingredients EXCEPT rice and bring to a boil. NOTE: If you have no instant rice use regular long grain rice and add at same time as rest of ingredients.
3. Once boiling, reduce heat and cover. Simmer until sausage is done and cabbage is tender.
4. Add instant rice and return heat to HIGH. Simmer uncovered until rice is cooked.
Number 2
Cabbage & Ground Venison Soup
1 lb. ground venison (more or less – not important)
1/2 head medium cabbage shredded/chopped
2 ribs celery sliced
1 small bell pepper
(cut up into small pieces)
1 medium onion diced
1 (16 ounce) can kidney beans (drained & rinsed)
1 (28 ounce) can tomatoes (chop the tomatoes if whole)
4 beef bouillon cubes
1/4 teaspoon garlic powder
1/4 teaspoon garlic salt
Pepper to taste
No salt needed – there’s more than enough already from the beans, tomatoes and bouillon cubes.
Brown ground venison and drain. Add remaining ingredients to ground venison, adding 28 ounces of water using the 28 ounce tomato can.
Bring to a boil and simmer for at least one hour or until veggies are tender.
NOTE: You can substitute lean ground beef if you got skunked.
Ron
