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Venison Burger Soup
Submitted by Lloyd Barnhart.
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~ 1/2 lb ground venison, no added pork or suet
~ 1 small onion, coarsely chopped
~ 1 qt beef broth
~ 3/4 cup V-8 juice
~ 1/4 cup red wine
~ 3 medium red potatoes, diced, skin on
~ 1 tbsp quick barley (optional)
~ 2 cups frozen mixed vegetables
~ handful of broken spaghetti or other pasta (optional)
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Brown venison and onion in a skillet. Do not drain and add to a large pot.
Add beef broth, V-8 and wine. Stir together and bring to a boil.
Add potatoes and barley. Bring to boil, reduce heat and simmer 22-25 minutes.
Add vegetables and pasta. Simmer additional 8-10 minutes.
Remove from heat, cover and let stand for an hour or so.
Reheat to near boiling.
Serve with crusty bread and enjoy.
"Serves 3 – 4 people. Double to serve more." - Lloyd
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