Venison & Potato Soup – Ohio State Animal

From Busy People’s Slow Cooker Cookbook, by Author Dawn Hall of Swanton, Ohio

(Beef can be substituted for the deer meat in this recipe.)

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It is important to note that white-tailed deer meat can and is easily substituted for beef in recipes using tomatoes or tomato juice. Ground white-tailed deer meat makes for a tasty burger, but most people in our area like white-tailed deer meat either in a sausage form or in a stew.

White-tailed deer meat is lean and tends to be a chewier, tougher red meat than a finely fat-marbled red meat such as beef or pork. To tenderize white-tailed deer meat (also known as venison) tomato sauce or tomato juice is often used.

Slow cooking white-tailed deer meat (venison) in a slow cooker is an ideal solution for tenderizing and cooking this meat at the same time. The process of slow cooking breaks down the toughness of meat; thus a slow cooker recipe using tomatoes, salsa or tomato juice are ideal!

People who are “meat and potato” eaters tend to especially like this soup. The tomatoes in the salsa helps to tenderize the deer meat.

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Ingredients for Venison & Potato Soup

• 4 cups water
• 1 (16-ounce) bag frozen, Southern style hash browns
• 1 cup frozen chopped onion or 1 medium onion, chopped
• 1 pound ground white-tailed deer, cut into bite-size pieces (Or extra-lean ground beef)
• 2 (4-ounce) cans mushroom stems and pieces, not drained
• 1 (2 1/2-ounce) envelope dry onion soup mix
• 1 (16-ounce) jar chunky salsa

Directions

1. Spray a slow cooker with nonfat cooking spray.
2. Put into the slow cooker the water, hash browns, onion, deer meat, mushrooms, onion soup mix, and salsa and stir until well mixed.
3. Cover and cook in the slow cooker on high for 4 hours or on low for 8 to 9 hours.
4. If desired, salt and pepper to taste.

Yield: 11 (1-cup) servings

Calories: 137

Fat: 4 grams (27% fat)

Cholesterol: 15mg

Carbohydrate: 13g

Dietary Fiber: 2g

Protein: 10g

Sodium: 629mg

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