Venison Soups and Stews

Scottish venison soup recipe

Photo by Holly A. Heyser

Venison, antelope, elk and bison are all well-suited to long simmering. Stews are excellent, as are Italian sugos, which are highly concentrated pasta sauces where the meat becomes the chief flavoring agent. A few things to remember about game stews: Use larger pieces of meat than you might use with beef, as this will keep it more tender.

Know that there is almost no fat in game, so make sure there is some in the stew or sauce, or it will taste dry.

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