Venison And Hominy Soup

Name: Venison and Hominy Soup (Upgraded)
Total time: 5 h
Yield: 6
Cuisine: American
Ingredients: 1.5 lb Venison shoulder-cubed; 2 tbsp Olive Oil; 1 Yellow Onion-diced; 3 Carrots-diced; 3 Celery stalks-diced; 3 Garlic cloves-minced; 6 cups Beef Broth; 1 cup Dry Red Wine; 1 cup Water; 1 (29 oz) can White Hominy-drained and rinsed; 1 tbsp Tomato Paste; 1 tsp Dried Thyme; 1 tsp Smoked Paprika; 1/2 tsp Cayenne Pepper

⏱5h

👥6

🔥400 cal

Medium

🍽️American

A richer, more flavorful venison and hominy soup, enhanced with a touch of red wine and a longer cooking time.

1.5 lb Venison shoulder-cubed

2 tbsp Olive Oil

1 Yellow Onion-diced

3 Carrots-diced

3 Celery stalks-diced

See all 16 ingredients ↓

(0 reviews)

⏱5h

👥6

🔥400 cal

Medium

🍽️American

A richer, more flavorful venison and hominy soup, enhanced with a touch of red wine and a longer cooking time.

#Soup #Venison #Hominy #Slow Cooker #Comfort Food

Instructions

In a large Dutch oven, heat Olive Oil over medium-high heat.
Add Venison and brown on all sides. Remove venison and set aside.
Add Yellow Onion, Carrots, and Celery to the pot and cook until softened, about 8-10 minutes.
Add Garlic and Tomato Paste and cook for 1 minute more.
Deglaze the pot with Red Wine, scraping up any browned bits from the bottom.
Return Venison to the pot. Pour in Beef Broth and Water.
Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until venison is very tender.
Stir in White Hominy, Dried Thyme, Smoked Paprika, and Cayenne Pepper. Season with Salt and Black Pepper to taste.
Simmer for another 30 minutes to allow flavors to meld.
Serve hot.

Ingredients

1.5 lb 680 g Venison shoulder-cubed
2 tbsp 30 mL Olive Oil
1 1 medium Yellow Onion-diced
3 3 medium Carrots-diced
3 3 medium Celery stalks-diced
3 3 medium Garlic cloves-minced
6 cups 1.4 L Beef Broth
1 cup 240 mL Dry Red Wine
1 cup 240 mL Water
1 (29 oz) can 820 g White Hominy-drained and rinsed
1 tbsp 15 mL Tomato Paste
1 tsp 5 mL Dried Thyme
1 tsp 5 mL Smoked Paprika
1/2 tsp 2.5 mL Cayenne Pepper
Salt to taste
Black Pepper to taste

Equipment

Large Dutch oven
Cutting board
Knife

Instructions

In a large Dutch oven, heat Olive Oil over medium-high heat.
Add Venison and brown on all sides. Remove venison and set aside.
Add Yellow Onion, Carrots, and Celery to the pot and cook until softened, about 8-10 minutes.
Add Garlic and Tomato Paste and cook for 1 minute more.
Deglaze the pot with Red Wine, scraping up any browned bits from the bottom.
Return Venison to the pot. Pour in Beef Broth and Water.
Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until venison is very tender.
Stir in White Hominy, Dried Thyme, Smoked Paprika, and Cayenne Pepper. Season with Salt and Black Pepper to taste.
Simmer for another 30 minutes to allow flavors to meld.
Serve hot.

Nutrition per serving

Calories 400

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Venison And Hominy Soup

Venison And Hominy Soup

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