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Charlie's Venison Soup
Recipe from Charlie Killmaster and sent in by Jerry Ison.
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~ 1 lb. ground venison
~ 28 oz. bag frozen vegetables (potatoes, corn, carrots, green beans, onions and tomatoes)
~ 64 oz. tomato based vegetable juice blend (V-8 to you and I)
~ 1/2 tsp salt
~ 1/2 tsp black pepper
~ 2 tbsp minced basil (more or less to suit taste)
~ 2 cloves garlic, minced
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In a stock pot over medium-high heat combine V-8 and frozen veggies. Add salt, pepper, basil and garlic.
While that is cooking, brown the venison in a skillet over medium-high heat. Stir often and break up any chunks. Drain.
Add the venison to the vegetables and let simmer 30- 35 minutes until the vegetables are cooked.
Serve with heavy style bread, grilled cheese sandwiches or cheesy quesadillas.
Enjoy.
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