Venison Tenderloin And Wild Rice Soup
Delicious Wild Rice Soup With Bits Of Venison Tenderloin
This is a great venison recipe for delicious venison tenderloin and wild rice soup. Oh my; is this good. Be careful; it will be requested again and again by deer hunters and others who tastes this delightful venison recipe. It is that good! Again; tweak this if you must, but don’t blame me if it isn’t perfect. In other words; fallow this venison recipe to the letter. You and your family will gobble up this venison and wild rice soup, and you will want more. Nothing takes the chill out of the air and off the bones like this great tenderloin venison and wild rice soup. Serve this venison and wild rice soup steaming hot with your favorite home made bread or hard rolls with plenty of real butter.
Lets Get To Work: Here Is What You Will Need
1 pound of 1/4 inch cubed marinated venison tenderloin – drained (marinate the venison for 1-2 hours in a marinate of 1/2 teaspoon liquid smoke and 1 cup buttermilk in a gallon plastic bag).
12 oz. of cooked wild rice
6 cups of beef stock
1 pint half and half
6 oz. of butter
5 oz. of flour
2/3 cup toasted almond slivers
1/2 cup onion minced
1/2 cup shredded carrots
1 1/4 teaspoon pepper (white)
1 1/4 teaspoon salt
Let the Venison Chef Begin The Magic
In a large pot with 5 cups of water, place the uncooked wild rice and boil for 45 minutes until tender and rice has broken and flowered. After the rice is cooked, rinse sparingly under cold water and drain. Set this aside. In a large skillet, saute minced onion, carrots, and drained venison cubes until tender. Add beef stock, pepper, and salt. Over medium heat, heat until mixture is almost boiling. In a separate saute pan, melt your butter and add flour to make a paste/roux and cook over medium heat stirring constantly for 10 minutes. Now add this butter and flour paste to chicken stock and venison mixture; stir until you have a uniform consistency. Add your cooked wild rice and almonds. Stir in your half and half and cook for 25 minutes at about 170 degrees (be careful, not to hot).
Let The Feast Begin
This delicious venison recipe serves about 4 to 5 hungry deer hunters who would love a great wild rice and venison tenderloin soup. Don’t forget the home baked fresh bread/hard rolls and butter. Serve with favorite red wine or other beverage for a great feast! Yum! Yum!
For your information: A Great Variation
Roast 2 pheasants or 2 whole chickens in the oven till done; de-bone the meat, and use instead of the venison tenderloin
6 cups of chicken stock – instead of the beef stock
“Oh To Die For!” This is good too!
Add chopped mushrooms, celery, broccoli, and or asparagus for more great variations.
Uncle Tee’s Great Venison Recipe Book
Order my great Venison Recipe Book for more great venison recipes and side dishes. Just click on the shopping cart at the top of any page. You, your family, and those in your hunting camp will be amazed at your venison cooking skills.
I thank you.
Steve
