We all love canned venison. It’s great straight out of the jar, over noodles, in recipes, or over mashed potatoes. But you can do more than just can venison by itself. This venison and mushroom soup recipe is easy to make, tastes better than any canned soup you can buy at the grocery, and is great for a quick meal in the stand, at camp or even at home.
I like to serve this soup over pasta, but noodles get really soft when pressure canned. So instead I like to make the soup without any noodles, and then just cook them when I’m ready for a bowl.
2 pounds venison, cut into 1-inch cubes
1 large onion, diced
16 ounces mushrooms, sliced
1 clove garlic, minced
4 tablespoons tomato paste
3 tablespoons Worcestershire sauce
2 teaspoons dried thyme
2 teaspoons dried parsley
1 teaspoon dried rosemary, crushed
1 tablespoon salt
2 teaspoons black pepper
3 cups beef broth
Start by heating the beef broth in a saucepan over medium heat until it simmers. Mix remaining ingredients in a large bowl.
Pack four cleaned and sterilized pint canning jars with the meat mixture to within 1 inch of the rim.
Pour the heated beef broth over the meat mixture to fill the jars almost to the rim. Use a clean cloth to wipe the jar rims.
Place the lids on the jars and screw the lids on to finger tight.
Process in your pressure canner according to instructions. For my Mirro brand pressure canner, that means 75 minutes at 10 pounds of pressure. Your canner may differ.
Eat the soup straight out of the jar on the deer stand, heat it up and pour it in a bowl, or serve it over egg noodles. You may never buy soup in a red and white can again.
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