Venistrone Soup

Some parts of a deer are just too tough for the "fast and hot" method of cooking. Cuts from the shoulder, neck and shanks are best suited to stewing and braising. And so we have my own simplified version of the classic Italian minestrone soupUvenistrone. Cute name, but does it taste good? Yeah, Baby! Don't forget to carefully trim the meat. Gristle, fat and sinew don't taste good no matter how you cook them.

Courses: Main Course, Soup
Serves: 6 people

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Venison stew meat - (to 3) - trimmed, and
		Cut into 1" cubes and seasoned with salt
		And pepper
2 tablespoons	30ml	Vegetable oil
1		Yellow onion - coarsely chopped
6		Garlic cloves - minced
2		Beef broth
1/2 cup	118ml	Dry red wine
2 cups	125g / 4.4oz	Diced tomatoes - fresh or canned
2		Bay leaves
1/2 teaspoon	2.5ml	Oregano leaves
1/2 teaspoon	2.5ml	Dried basil
1 cup	110g / 3.9oz	Diced carrots
1 cup	110g / 3.9oz	Diced celery
1 1/2 cups	240g / 8.5oz	Canned kidney beans
1 cup	160g / 5.6oz	Canned garbanzo beans
1 1/2 cups	355ml	Elbow macaroni
		Salt - to taste
		Freshly-ground black pepper - to taste
		Grated Parmesan cheese

Recipe Instructions

Heat oil in a large stockpot and add venison, cooking until evenly browned. Add onion and garlic and cook for a few minutes more. Add next 5 ingredients, bring to a boil, then reduce heat to low. Cover and simmer until meat begins to break apart easily.

Add carrots, celery and beans. Cook 10 minutes. Add pasta and cook until al dente, about 10 minutes. Serve in bowls and top with Parmesan cheese.

This recipe yields 6 to 8 servings.

Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com

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