A wild hog and deer stock soup with wild rice and veggies

Posted By on January 24, 2013

A soup made from wild hog and venison.

A soup made from wild hog and venison.

I love making soups, stews, and stocks in the winter. There’s something about the cold weather and a hearty pot of meaty stew or soup simmering on the stovetop that just warms my heart.

I begin by roasting bones saved from the carcass of the deer and/or hog in the oven until they are nice and brown. I then prep my vegetables and put the onion tops, and skin in the stock pot to wring out every bit of their savory essence, and continue to do the same with the scraps from all the rest of the vegetables. Then I add the herbs.

Never add salt until the soup or stock is nearly ready at the very end because a large amount of the liquid will evaporate and the stock might become to salty.

Put in the bones and continue to simmer for about two more hours. Saute your onions with salt and butter, and then when they start to sweat add white wine.

Strain your stock to remove all of the vegetable scraps we added earlier. At this point you can simply allow the stock to cool and then freeze it to have a ready supply of soup stocks. I like to use ice cube trays to freeze the stock so that I have little frozen bullion cubes that can be added to a dish easily whenever I need it.

On the other hand, if you’re craving a nice soup or hearty stew, put it back on the stove and then add your cooked onions and vegetables. Brown your meat and add it to the soup along with some wild rice. Let simmer for a few hours, and enjoy!

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