There's nothing wrong with chili, tacos and spaghetti, but that seems to be the only thing consistently made with all the ground venison produced when a hunter harvests a white-tailed deer.
As much as Taco Tuesday is a staple around many houses, it's still nice to throw a change-up to the table fare. This recipe from the Arkansas Game and Fish Commission's cookbook fits the bill.
This soup recipe was the contribution of former Game and Fish video producer Aaron Copeland. The juice from peppers in vinegar gives this a special kick. Like any soup, stew or chili, it's best served the next day with cornbread or crescent rolls.
Ingredients:
• 2 Tbsp. butter
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 pound ground venison
• 2 Tbsp. Cavender's All Purpose Greek Seasoning
• 26-oz. jar garden-style spaghetti sauce
• 2 10-oz. cans Rotel
• 32-oz. box beef broth
• 12-oz. bag frozen vegetable soup mix
• 4 bay leaves
• Peppers in vinegar sauce
Sauté onion and garlic in butter in skillet. Brown venison in stock pot. Season with Cavender's. Add butter, onion, garlic, spaghetti sauce, Rotel and broth. Cover and bring to boil.
Add vegetable mix and reduce to medium heat. Add bay leaves; simmer 20-30 minutes, stirring occasionally. Finish by dousing with peppers in vinegar sauce. Serves four to six.
Sports on 12/10/2019