Venison Burger Soup

Michigan Venison: How to field dress, butcher, prepare/cook/preserve

Prep Time: 10 Minutes

Cook Time: 60 Minutes

Number of Servings: 8

Ingredients

  • 1 to 2 pounds venison burger
  • 2 Tbsp. vegetable oil
  • 1 cup onion (diced)
  • 1 cup raw potatoes (cubed)
  • 1 cup carrots (sliced)
  • 1 cup cabbage (shredded)
  • 1/4 cup uncooked rice
  • Beef concentrate to taste
  • 1 small bay leaf (crushed)
  • 1/2 tsp. thyme
  • 2 tsp. salt (optional)
  • 1/8 tsp. pepper
  • 1 1/2 quarts water
  • 1 can (20 ounces) tomatoes

Instructions

Brown venison burger and onion in oil in large kettle. Add potatoes, carrots, cabbage and water. Bring to boil. Sprinkle rice into mixture. Add remaining ingredients, except tomatoes. Cover and simmer for 1 hour and make sure the venison is at least 165 degrees F. Add tomatoes just before serving. Skim off fat, if necessary.

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