Venison Vegetable Soup

Venison Vegetable Soup

December 04, 2023


  • 1 Tbsp. olive oil
  • 1 yellow onion, diced
  • 34 celery stalks, diced 
  • 2 carrots, diced (optional, see note)*
  • 1 lb. venison stew meat*
  • 4 garlic cloves, minced 
  • 1 Tbsp. herbs de Provence
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 lb. red or yellow potatoes, cubed (about 4 medium potatoes)
  • 1 (15 oz) can diced tomatoes, drained 
  • 1 Tbsp. red wine vinegar
  • 4 cups beef or venison stock
  • 1 (10oz) package frozen mixed vegetables – corn, carrots, green beans & peas
  • lemon, optional


  • Start by heating the olive oil over medium heat in a large pot. Dice and add the onions, celery and carrots and saute for about 5 minutes. 
  • Then, add the venison and let it brown, cooking for an additional 5-7 minutes, or until the venison has color. 
  • Next, add the garlic, herbs de Provence, salt, and pepper. Saute for 2 more minutes before adding the potatoes and tomatoes. Stir everything together, deglaze the pan with the red wine vinegar, and then pour in the stock. 
  • Bring the soup to a boil, reduce the heat to low, and cover. Let it cook for 1-2 hours over low heat. 
  • When you’re ready to serve, pour in the frozen vegetables, remove from the heat, and enjoy! Finish with a squeeze of lemon if desired!