Our family loves venison, and it is such a lean, healthy source of protein and iron. Since we butcher our own deer, there are often little pieces of good meat that just don’t qualify as “steak” or “round” or “loin” because of their small size. These go in the “stew meat” bag, and this soup was a winner recipe that I discovered while trying to use up extra St. Patrick’s Day cabbage, some extra spaghetti sauce and venison from our freezer.
1 1/2 lbs venison meat, cut into small cubes
1 onion, diced
32oz can diced tomatoes
1 1/2 Tbsp beef base and 1 qt water (or 1 quart beef stock)
extra 2 cups water
1/4 cup millet
1/4 head of cabbage, shredded
1 Tbsp worcestershire sauce
1/2 cup spaghetti sauce
1 tsp garlic
Brown venison and onion in a dutch oven. Add the rest of the ingredients, and simmer on low for 1-2 hours until flavors blend. Add extra kale, spinach, or mixed veggies 10 minutes before serving to boost the fiber and color content.