Saturday 19 March 2011

Venison soup

Made a soup.

The best part is that it is a soup and not a stew.

Somewhat mulligatawnyish.

Kim liked it.

Diced venison (1 lb), 1 leek, 1 onion, 1 apple, 1-2 tsp curry powder.


Brown in butter (said like the guy from here http://www.youtube.com/watch?v=C8Wu3Bps9ic )


Add water, ~1/2 cup of rice, beef bouillon.

Simmer for 2 hours.





It actually looks like it is supposed to, which is pretty ugly.

It would work well with Joey's elk or O's moose.

Kim and I are hopefully going to make the tartare this week.

2 comments:

  1. how did the apple taste in this? I'm going to head butt all my meat from now on after watching that video.

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  2. After two hours of simmering they essentially turned to mush. When Kim made mulligatawny the apples were relatively solid and I found it kind of weird to eat.

    We made biscuits with this and it was a solid meal overall. Use that beef broth / paste Lani buys though.

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