This Rustic Venison, Carrot, and Parsnip Soup Recipe is a hearty and comforting dish, perfect for chilly days. Combining tender venison with sweet carrots and parsnips, this soup is rich in flavor and nutrition.
The recipe is straightforward and utilizes basic cooking techniques, making it accessible for home cooks. It’s an excellent choice for those looking to enjoy a wholesome soup that showcases the natural flavors of the ingredients.
Hearty Venison and Vegetable Soup Recipe
This soup features succulent pieces of venison simmered with fresh carrots and parsnips in a savory broth. The preparation time is about 15 minutes, and the total cooking time is around 1 hour, serving 6 people.
Ingredients
- 1 pound venison, cut into bite-sized pieces
- 2 medium carrots, sliced
- 2 medium parsnips, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef or vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1 bay leaf
- Chopped fresh parsley for garnish (optional)
Instructions
- Prep the Ingredients: Cut the venison into bite-sized pieces, slice the carrots and parsnips, chop the onion, and mince the garlic.
- Sauté the Meat: In a large pot, heat the olive oil over medium heat. Add the venison and brown on all sides, about 5-7 minutes.
- Cook the Aromatics: Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 3-4 minutes.
- Add Vegetables and Broth: Stir in the sliced carrots and parsnips, then pour in the broth. Add thyme, salt, pepper, and the bay leaf.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 45 minutes, or until the venison is tender and the vegetables are cooked through.
- Serve: Remove the bay leaf, adjust seasoning if necessary, and ladle the soup into bowls. Garnish with chopped parsley if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 6 bowls
- Calories: 290kcal
- Fat: 10g
- Protein: 25g
- Carbohydrates: 30g
