Kitchen Sink Venison Soup

If you want more onion, add it. The other great thing is Toerck’s soup uses the deer neck, which all too often is discarded by hunters. Venison Neck Bone (with a roast left on it) Beef Bullion – to taste 2 151⁄4-ounce cans of whole kernel corn 2 151⁄4-ounce cans of green beans 1 large can of Veg-All 2 151⁄4-ounce cans of stewed tomatoes 2 24-ounce cans of Hunts Spaghetti Sauce Four Cheese 2 151⁄4-ounce cans of butter beans 2 151⁄4-ounce cans of sliced potatoes (can substitute four fresh potatoes if you prefer) 1 12-ounce bag of egg noodles Brush Country Seasoning 1 Onion (puree so no one knows it’s there) Chef’s Note: Add canned ingredients to your preference. In large Crock-Pot, cover the neck bone and roast with water, add 2 tablespoons of beef base/bullion and the stewed tomatoes. Once boiling, add the neck bones and roast. Turn to medium-low and let simmer until the potatoes and noodles are cooked. +++++ Get More Great Recipes For Your Venison! If you’re looking for more great venison recipes, be sure to check out Wild Game: Food for Your Family by Stacy Harris. She’s compiled some super tips, insights and recipes in this great cookbook that you’ll greatly enjoy. Get your copy today and order some for Christmas gifts, too!