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Venison Stoup: Real Food: Real Easy

 

Venison Stoup

Venison Stoup

 

This is STOUP!!  Stoup is a nickname for “manly soups” coined by all these grown men living in my house. These men are not fans of plain old soups and stews, they want something hearty and chunky that fills them up like a meal. Requirements for “stoup” include massive amounts of chunky meat, loads of large chunky vegetables you can eat with a fork, and manly spice levels.

ALL posts on this blog may contain affiliate links or links to my direct sales websites. This is because there is a monthly fee to run this blog and it costs time to keep it going. You are not required to click on any links, but if you do THANK YOU!! You are helping to support my blogging habit.

Venison Stoup is a “MANLY” meal and meets all the requirements for “stoup”.  This is a great recipe for those not so tender cuts of venison. This recipe can be an all day crock pot cook, or a quick one pot meal when you are in a hurry.

When I fixed the pot pictured above it was in a hurry.  I grabbed two large venison roasts from the freezer, took them out of the package, threw them in the skillet for a just a few minutes to sear on each side, tossed them in the pressure cooker, added a quart of water, and some seasonings and set it to 15lbs for about 40 minutes (they were still frozen).  While they cooked I cut up all the veggies. HINT a huge time saver is do NOT peel potatoes for “stoup”; scrub them, look them, and chunk them up; same for carrots, scrub, cut up. CARROTS DO NOT HAVE PEELS!!  Please quit throwing out so much carrot skinning off the outside.

When the meat was done I removed it and placed it in a colander and added the cut and diced veggies to the broth.  I then pulled the meat off the bone, returned it to the broth, added my seasonings and let it cook another 20 minutes or so. VOILA, home-cooked, real food meal in about an hour.

This meets ALL the requirements for the Hike to Health Challenge and is a healthy alternative to canned soups.

 

it

Real Food: Venison Stoup

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Serving Size: 1 yummy bowl

Real Food: Venison Stoup

This is a simple, one pot, warm and spicy "stoup"; stoup is a term my men folk use to lovingly describe a manly, chunky, hearty stew/soup. This recipe uses a few simple ingredients and can be altered easily to suite your family's tastes. Try adding other root veggies, diced peppers, etc. Venison Stoup meets all the requirements for "stoup". This is a great recipe for those not so tender cuts of venison. This recipe can be an all day crock pot cook, or a quick one pot meal when you are in a hurry.

Ingredients

  • 2 lb Bone in Venison Roast
  • 5 Large Carrots
  • 10 Potatoes
  • 1 Medium Onion
  • 3 Cloves Garlic
  • 3 Stalks of Celery
  • 1 Can Petite Diced Tomatoes
  • 1 Can Diced Tomatoes & Green Chilis (or another can of diced tomatoes)
  • Fresh Parsley
  • Italian Seasoning
  • Cayenne Pepper Powder or Flakes
  • Chili Powder
  • Montreal Steak Seasoning
  • Any other veggies you like in your soup.

Instructions

  1. Season both sides of the meat with Montreal Steak Seasoning or meat seasonings of your choice.
  2. Sear and then cook venison roast in crock pot on high with a little water for 4 to 5 hours, or in a pressure cooker at 14-15 lbs of pressure for 25 to 35 minutes. Reserve the stock created from the cooking as your soup base.
  3. While meat is cooking wash and cut up potatoes and carrots into stew size chunks. Put them to the side in a colander, dice the celery and onion and then mince the garlic.
  4. After the meat is tender cut it off the bone then shred or cut into chunks and return to the stock.
  5. Add the veggies to the stock, add water if you need more soup.
  6. Add the 2 cans of diced tomatoes
  7. Add parsley, Italian seasoning, chili powder, cayenne pepper, and montreal seasoning to taste
  8. Bring to a boil then reduce heat and let simmer until veggies are cooked or do it all in a crock pot and let it cook 4 to 6 hours on low.
  9. Make your favorite cornbread to go with it.
  10. Enjoy this super easy one pot meal.
  11. For additional ease you can cut up and freeze the veggies ahead of time, you can cook the meat ahead on a cooking day and freeze the meat and broth, you can have all these items ready to dump in a crock pot in the morning and come home to a nice warm "stoup"

Notes

This recipe can be made in 1 hour or 5 hours, it all depends on how you want to cook it and if you are using a pressure cooker or crock pot. I prefer my pressure cooker for the meat and then letting it simmer on the stove top for 30 to 45 minutes. It is also a great leave all day crock pot meal.

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ALL posts on this blog may contain affiliate links or links to my direct sales websites.  This is because there is a monthly fee to run this blog and it costs time to keep it going.  You are not required to click on any links, but if you do THANK YOU!!  You are helping to support my blogging habit.  (I would say my family but so far I haven’t even made enough to pay 1 month of blogging fees.)  Thanks for stopping by and feel free to use my links or pass them along to friends.  All help is greatly appreciated. 


As Always: ALL posts on this blog may or may not contain affiliate links or links to my direct sales websites.  This is because there is a monthly fee to run this blog and it costs time to keep it going.  You are not required to click on any links, but if you do THANK YOU!!  You are helping to support my blogging habit.  (I would say my family but so far I haven’t even made enough to pay 1 month of blogging fees.)  Thanks for stopping by and feel free to use my links or pass them along to friends.  All help is greatly appreciated. 

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