Venison Vegetable Soup Recipe Description: This hearty soup is made with venison and a variety of vegetables. You may substitute beef or lamb. Prep Time: 7 Hours Cook Time: 40 MinutesServings: 3 Servings Difficulty: Moderate Recipe Ingredients: 1 Tablespoon grass-fed butter 1 Tablespoon extra-virgin olive oil 1 pint home-canned venison meat (or beef or lamb - 1 pound)~ See note if using fresh meat. 1 pint homemade chicken stock 1 teaspoon basil preserved in vinegar OR 1 Tablespoons chopped fresh basil A fist-sized chunk of fresh green cabbage 2 small carrots 3 Swiss chard stalks 3 Stalks of kale 1 green onion 1 garlic clove Unrefined sea salt freshly ground black pepper 1/4 cup freshly ground whole wheat flour 1/4 cup plain yogurt Recipe Instructions: In a small bowl, combine the whole wheat flour and yogurt. Cover the bowl and let it sit on the counter for at least 7 hours. Mince the green onion and garlic. In a heavy-bottomed soup pot or cast iron Dutch oven, melt the butter and olive oil together on medium/low heat. Add the onion and garlic. Saute, stirring, for 2 minutes. Turn off the heat. Peel and slice the carrots thinly. Add to the pot. Remove the stems from the kale and then chop the kale, chard and cabbage. Add to the pot. Cut up the canned venison and add to the pot. Add the stock. Bring to a boil, cover and reduce heat to simmer. Simmer for 30 minutes. Stirring quickly, gradually add the soaked flour to the soup. Simmer, stirring, for 1 minute. Salt and pepper to taste. Serve. This freezes well. * If using fresh meat, brown it in a little lard or other healthy fat before adding to the soup. Add enough water to barely cover the meat, cover and simmer for 1 - 2 hours or until the meat is very tender. Author: loves2spin I am a happily married woman (42 years), mother of 6 and grandmother of 14. I am interested in many things, and love teaching what I know. I have an in-home sewing business, am an avid gardener and teach piano lessons..and I'm a Mormon. View all posts by loves2spin