Wild In The Kitchen: Venison Cabbage Roll Soup

Like me, you’ve probably done venison chili to death. Chili is probably the best use for ground venison. With the cooler weather now upon us, I decided to experiment a bit the other day. I substituted ground venison for ground beef in a friend’s recipe, and it was wonderful!  Give this simple recipe a try. You won’t be sorry.

1-lb. ground venison

salt and pepper to taste

1 onion,  diced

2 teaspoons minced garlic

4 cups chopped cabbage

2 carrots peeled, sliced

4 cups beef broth

Three 8-oz. cans tomato sauce

1/2 cup uncooked rice

1 bay leaf

3 tablespoons brown sugar

Heat the olive oil in a cast iron skillet over medium high heat. Add the venison and season with salt and pepper. Brown the venison, stirring with wooden spoon. Remove the browned venison and set aside. Add the onion and garlic and cook until the onions become clear. Add all the ingredients into a pot. Bring to a simmer and cook for 25 minutes until the rice is tender.