Bruce and Elaine Ingram
Heart-y tomato and vegetable soup
2
SERVINGS
Ingredients
- 1 venison heart
- 1 cup peas
- 2 carrots, sliced
- 6 to 8 asparagus stalks, finely chopped
- 1 can tomato soup
- Handful mushrooms, sliced
- 1 mild white onion, finely diced
- 1 celery stick, sliced
- Black pepper, to taste
Directions
- Place heart in small slow cooker. Cover with water, any broth of your choice, or two cans condensed cream of mushroom soup mixed with water to make about 6 cups liquid. Cover, and cook on low for 6 hours. Chill heart, and then chop into bite-sized pieces.
- Steam peas, carrots, and asparagus on stovetop to desired softness. Remove from heat and drain.
- Heat tomato soup on stovetop until warm. Add 1 can of water or milk to prepare, depending on preference.
- Add chopped heart, mushrooms, onion, celery, and cooked vegetables, and bring to a boil.
- Add black pepper to taste. Serve with homemade bread.
This entrée goes great with homemade bread. The delicate flavor of deer heart can easily be overwhelmed by strong-tasting vegetables, so we recommend avoiding broccoli, cauliflower, pungent onions, and the like.
If this recipe whetted your appetite, click the link to find out more about the Do’s and Don’ts of Cooking with Deer Heart.
Bruce and Elaine Ingram are the authors of Living the Locavore Lifestyle, a book about hunting, fishing, and gathering food (with recipes). Contact them at BruceIngramOutdoors@gmail.com.
