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Smoky Venison Soup

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 1/2 lbs 681g / 24oz Cooked venison - cubed

    2. 1/2 lb 227g / 8oz Onion - chopped fine (medium)

    3. 2 lbs 908g / 32oz Tomatoes - chopped (medium)

    4. 1 teaspoon 5ml Olive oil

    5. 1 Beer - (12 oz)

    6. 2 cups 474ml Game or beef stock

    7. 1 Tomato sauce - (6 oz)

    8. 2 tablespoons 30ml Liquid Smoke

    9. 1/2 teaspoon 2 1/2ml Salt

    10. 1 teaspoon 5ml Freshly-ground black pepper

    11. 1 cup 160g / 5.6oz Cooked rice or barley -

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions In a hot skillet, saute venison cubes, onion, and tomatoes in oil for 2 to 3 minutes. Combine with liquid ingredients, seasonings, and rice or barley in kettle or large saucepan, cover, and slow simmer for 2 1/2 hours. This recipe yields ?? servings. Description: "This is a great use for leftovers, especially meat that was grilled."

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