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Oven Slow Cooked Venison Vegetable Soup

Updated on November 19, 2014

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Slow Cooking In The Oven

Slow cookers are great, but sometimes not big enough to hold all the ingredients you want to throw together. An alternative is to use a six quart stock pot and the oven set at 250 degrees, a comparable slow cooker low setting. This venison vegetable soup recipe uses this method to slow cook allowing time for the flavors to blend. Of course, you can always use a slow cooker if you have one big enough.

Cook Time

Prep time: 1 hour
Cook time: 6 hours
Ready in: 7 hours
Yields: 8 - 16 ounce servings

Canned and Dry Ingredients

Canned and Dry Ingredients For Venison Vegetable Soup
Canned and Dry Ingredients For Venison Vegetable Soup | Source

Liquid and Perishable Ingredients

Liquid and Perishable Ingredients For Venison Vegetable Soup
Liquid and Perishable Ingredients For Venison Vegetable Soup | Source


  • 2 pounds cubed or ground venison
  • 1 (15.25 ounce) can whole kernel corn, undrained
  • 1 (14.5 ounce) can cut green beans, undrained
  • 1 (15 ounce) can sliced carrots, undrained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 medium redskin potatoes
  • 2 garlic cloves, minced
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped celery
  • 1 (1 ounce) envelope beef onion soup mix
  • salt and pepper to taste
  • 2 tablespoons Kitchen Boutique, optional
  • 1 tablespoon corn starch, optional to thicken
  • 1 cup water, if necessary to add to liquid
  • 1/4 cup water, for corn starch slurry

6 Quart Stock Pot in Oven

6 Quart Stock Pot Placement in Oven
6 Quart Stock Pot Placement in Oven | Source

Cuisinart 744-24 Chef's Classic Stainless 6-Quart Sauce Pot with Lid

Prepare The Soup

  1. Preheat oven to 250 degrees. Place oven rack at level to fit 6 quart stock pot.
  2. Brown venison in olive oil on medium heat on the stove top in a 6 quart stock pot. If using ground venison brown until crumbly. Salt and pepper to taste.
  3. Add garlic, onion, green pepper, and celery to meat and simmer until tender.
  4. Drain liquid from canned vegetables into a 4 cup or larger measuring cup. Add water to equal 4 cups of liquid if necessary.
  5. Add soup mix to liquid and mix well. Add to meat mixture, stir, and bring to a boil.
  6. Add canned vegetables to meat mixture and stir.
  7. Place in oven for 6 hours.
  8. Peel and cut potatoes into 1 inch cubes. Boil separately until tender. Drain and set aside until 30 minutes before serving the soup, then fold the potatoes into the soup careful not to crush them.
  9. Optional, if desired add 2 tablespoons of Kitchen Bouquet for a rich, dark brown color.
  10. Optional, slightly thicken the soup with corn starch and water mixture. This will require placing the soup on the stove top and bringing it to a boil. See video for instructions on how to thicken soup.

Thickening Liquids

Whether it's soup, gravy, or a sauce, a quick and easy way to thicken liquid is with a corn starch slurry. A slurry is one or more tablespoons of corn starch mixed with water or some of the liquid removed from the stock being prepared. The slurry is prepared in a separate smaller container and mixed well. If the mixture stands too long it will separate and need mixing again. The slurry is added to the boiling liquid stock and thickens quickly. The video demonstrates how to use a corn starch slurry for thickening a sauce. The same technique is used for soup as well.

How To Thicken Sauce With Corn Starch Slurry

Serving Suggestions

This soup is perfect for the upcoming winter season. It can be made ahead for tailgating or holiday parties. Or, thrown together on a weekend morning to let the fragrant seasonings fill the home while spending the day with family. Prepare King Arthur soft white bread and serve warm from the oven with the soup for a complete gluten free, healthy meal.


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