This is the girl…
…that provided the meat…
…for this soup:
And since we now have a freezer full of venison, we won’t starve to death during the remainder of this harsh Mississippi winter. AND I won’t have to pay $2.99 a pound for beef stew meat. Isn’t that GREAT??!!
FYI…Do you know what is smeared on my daughter’s cheeks in the second picture? Deer blood. Seems there is an ancient ritual in these parts that the blood of the first deer that a hunter kills is to be smeared on his or her face.
Is that not just the SWEETEST thing you have ever heard of???!!!!!
Cheesy Potato and Venison Soup
2 to 3 tablespoons extra virgin olive oil
1-1/2 to 2 pounds venison shoulder or ham, cut into 1-inch pieces (or boneless beef round steak or beef stew meat)
Salt and pepper to season
1 medium onion, chopped
2 celery ribs, chopped
3 cloves garlic, minced
6 cups beef broth
1-1/2 pounds Butter gold potatoes, chopped into about 3/4-inch cubes
2 tablespoon all purpose flour
1/4 cup water
1/2 cup heavy cream
2 cups shredded Colby jack or cheddar cheese
Chopped parsley or green onion
- Heat olive oil in Dutch oven or medium to high heat. Season the venison with salt and pepper and brown in hot oil in batches. Remove with slotted spoon and set aside.
- Add the onion and celery to the pot and cook until soft; add garlic and cook for about 2 more minutes. Return beef to pot and add the beef broth and bring to a boil. Reduce heat to a simmer; cover and simmer for 1 to 2 hours or until meat is tender.
- Add the potatoes and simmer until tender about 20-25 minutes.
- Stir together the flour and 1/4 cup water until smooth. Stir into meat mixture and cook for 5 minutes. Stir in the heavy cream, then the cheese until melted. Add salt and pepper to taste. Ladle into bowls and top with fresh parsley or green onion.