Today's Paper Obituaries Newsletters High School Sports Home Style Kobe Bryant, 41, Dead Crime Razorback Sports Today's Photos Puzzles
ADVERTISEMENT

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

Print Headline: Venison soup tasty alternative

Sponsor Content

Comments

COMMENTS - It looks like you're using Internet Explorer, which isn't compatible with our commenting system. You can join the discussion by using another browser, like Firefox or Google Chrome.
It looks like you're using Microsoft Edge. Our commenting system is more compatible with Firefox and Google Chrome.
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT