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Venison & Wild Rice Soup

Recipe by The Pioneer Chicks
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 8 people
Author Alexa Lehr

Ingredients

  • 2 lbs. venison roast/stew, cut into chunks
  • 1 tsp. bacon fat
  • 1 large onion, chopped
  • 3 celery stalks, chopped
  • 2 large carrots, chopped
  • 6 cups homemade bone broth
  • 2 cups tomato sauce
  • 1 large potato, chunked
  • 4-6 garlic cloves, crushed
  • 1 T. herbs, fresh or dried (thyme & parsley are the best)
  • 1/2 tsp. sea salt
  • ground black pepper taste
  • 1/2 - 3/4 cup wild rice

Instructions

  • Place the bacon fat in a large cast iron skillet and heat over medium heat. Once the pan is hot, sear the venison chunks for 2-3 minutes until all the pieces have browned a little.
  • Transfer the seared venison to a large crockpot. Add all of the remaining ingredients, including the wild rice.
  • Turn the crockpot on high and let the soup simmer for 6-8 hours. You can really get away with a 4-5 hour cooktime, but the longer the venison simmers the more tender it will be!
  • Serve the soup warm with crackers and homemade bread! Transfer the leftovers into glass canning jars and allow them to cool slightly before putting them in the fridge.
  • Freezing: Once the leftover soup has cooled completely in the fridge you can freeze the leftovers.