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Rich winter venison soup

Serve with crusty warm damper, serves 6 people


• 1 tablespoon oil
• 500g diced venison
• 2 medium carrots diced
• 2 celery sticks diced
• 1 onion diced
• 1 tablespoon garlic
• 1/2 teaspoon ginger
• Salt and pepper to taste
• 1 beef stock cube
• 2 liters of water
• 100 gram of red lentils
• 2 tomatoes diced
• 1/4 cup if peas
• 1/4 cup of beans diced


1. Place oil diced version garlic, ginger salt and pepper in a large saucepan over medium heat fry off until venison is sealed.
2. Add onion, carrot, celery fry until soft.
3. Add lentils water and stock.
4. Cover and lower the heat to slow and simmer until the meat is tender and starts to fall apart.
5. Once meat is tender add tomato, beans and peas.
6. Bring to the boil until beans are cooked may need to add more water if liquid has evaporated.

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