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Venison Italian Soup

I don’t usually enjoy the taste of game meat, but this recipe is an exception.  It is light, healthy and easy to make. 

Venison Italian Soup

Makes 8 servings

  • One lb. ground venison
  • One onion, chopped
  • One can diced tomatoes (14.5oz)
  • Three cups of water
  • One tablespoon garlic, minced
  • Two teaspoons oregano
  • Two teaspoons basil
  • Two teaspoon salt
  • One-half teaspoon pepper
  • One can pinto beans (15 oz.)
  • One lb. bag frozen mixed vegetables, thawed
  • One-half box of fusilli pasta

In large pot, brown venison, onion, and garlic over medium heat until the meat is no longer pink. Add tomatoes, tomato sauce, water, and spices. Bring to a boil, and then simmer for about 30 minutes.

Stir in mixed vegetables. Simmer soup for 90 minutes.

Add pasta, and cook until tender.  Serve while hot.