Name: Venison Vegetable Soup
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Vegetable oil - 1 tablespoon; Venison, cut into cubes - 1 pound; Diced onion - 1 cup; Potatoes, peeled and cubed - 3 cups; Peeled and diced tomatoes with juice - 2 (14.5 ounce) cans; Frozen mixed vegetables - 1 (16 ounce) package; Water - 4 cups; White sugar - 1 tablespoon; Beef bouillon granules - 2 teaspoons; Salt - 1 teaspoon; Ground black pepper - ½ teaspoon; Garlic powder - ½ teaspoon; Hot pepper sauce - ¼ teaspoon

Ingredients for - Venison Vegetable Soup

1. Vegetable oil 1 tablespoon

2. Venison, cut into cubes 1 pound

3. Diced onion 1 cup

4. Potatoes, peeled and cubed 3 cups

5. Peeled and diced tomatoes with juice 2 (14.5 ounce) cans

6. Frozen mixed vegetables 1 (16 ounce) package

7. Water 4 cups

8. White sugar 1 tablespoon

9. Beef bouillon granules 2 teaspoons

10. Salt 1 teaspoon

11. Ground black pepper ½ teaspoon

12. Garlic powder ½ teaspoon

13. Hot pepper sauce ¼ teaspoon

How to cook deliciously - Venison Vegetable Soup

1 . Stage

Heat oil in a stock pot or Dutch oven over medium-high heat. Brown venison in the hot oil. Add onion, cover pot, and simmer over medium heat for 10 minutes, or until onions are translucent.

2 . Stage

Stir in potatoes, tomatoes, and mixed vegetables. Combine water, sugar, and bouillon; stir into the soup. Season with salt, pepper, garlic powder, and hot pepper sauce. Cover and simmer for at least one hour, or until meat is tender.