Venison Vegetable Stew

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.


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s