Spicy venison soup warms winter-chilled bones

Dec. 4, 2019

Randy Zellers

Assistant Chief of Communications

LITTLE ROCK — It’s not that we dislike chili, tacos and spaghetti, but that seems to be the only thing consistently made with all the ground venison produced when you harvest a white-tailed deer. As much as Taco Tuesday is a staple around many houses, it’s still nice to throw a changeup to your tablefare, and this recipe from the Arkansas Game and Fish Commission’s cookbook fits the bill perfectly.

This soup recipe was the contribution of former AGFC video producer Aaron Copeland. The juice from peppers in vinegar gives this a special kick. Like any soup, stew or chili, it’s best served the next day with cornbread or crescent rolls.

Ingredients
2 tablespoons butter
1 small yellow onion, diced
3 garlic cloves, minced
1 pound ground venison
2 tablespoons Cavender’s All Purpose Greek Seasoning
26-ounce jar garden-style spaghetti sauce
2 10-ounce cans Rotel
32-ounce box beef broth
12-ounce bag frozen vegetable soup mix
4 bay leaves
Peppers in vinegar sauce

Sauté onion and garlic in butter in skillet. Brown venison in stock pot; season with Cavender’s. Add butter, onion, garlic, spaghetti sauce, Rotel and broth. Cover and bring to boil.

Add vegetable mix and reduce to medium heat. Add bay leaves; simmer 20-30 minutes, stirring occasionally. Finish by dousing with peppers in vinegar sauce. Serves 4-6.