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.
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To make your best venison stew or soup you need good meat, which means properly taking care of it from field to freezer to your table. (Photo: Getty Images)
Amy Toerck of Texas enjoys making this easy, versatile venison soup dish for her husband and two daughters. The great thing about this is you can modify as desired. If you don’t like green beans or onions, leave them out. 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. Keep your deer necks this season and give this tasty recipe a try. You’ll be glad you did!
INGREDIENTS
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…
