This is a good recipe to prepare in your Crock-Pot. If you want an easy to make recipe, this is it. In many parts of Italy, meals are simple yet hearty. This recipe gives you a bit of Italy in a hearty soup. You will be using elk or venison accompanied with fresh melons as a side dish. I give you Italian Venison Soup.Italian Venison Soup
1 pound cubed venison or elk sirloin steak
1/4 cup olive oil
2 large carrots, sliced thin
1 medium onion, quartered
6 cups beef broth
1 28-ounce can sliced Roma tomatoes with juice
1 teaspoon oregano
1 teaspoon dry sweet basil
1 teaspoon black pepper
1/3 cup pearl barley
Sliced melon of choice as a side dish
Hard-crusted Italian bread to dunk in soup
Salt to taste
Brown the cubed meat and sausage in a fry pan, then place into Crock-Pot. Add carrots and onions. Top with seasonings and barley and then the beef broth and tomatoes. Cover and cook while at work and come home to a hot tasty meal. Serve with sliced fresh melons of the season and sliced Italian bread. The best part is dipping the bread in the soup.
Chef Vince cookbooks and CD-ROMs are available upon request. He can be reached at www.wildlifechefvince.com or at 258-6804 if you have any questions about his recipes or need tips on preparing your harvest.
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