Foodie Friday: Deer Camp Soup

Autumn is arriving in full force throughout much of the country, except for the parts of the northern Gulf of Mexico coast where sunny skies haven’t been hit with a chill from Mother Nature.

By Alan Clemons, Southern Managing Editor

Leaves already are turning vibrant, beautiful colors in the upper Midwest. I spent this week in central Wisconsin for work and was greeted with stunning golds, yellows, reds, oranges and a nip in the evening air. That turned into a blast by Thursday night, a northern chill sending temperatures into the 30s that made me long for a few more warm days and evenings at home in the South.

Cold weather? Deer season? Perfect time for venison soup!

Perfect time to buy these great insulated hunting bibs, too!

Our good friends over at Food For Hunters have a gaggle of venison recipes we love to provide. They’re tasty and this super Deer Camp Soup can be made with venison, elk or whatever favorite meat you’d prefer. Give it a try!


– 8 cups water
– 2 cups beef broth
– 1- 8 oz package of button mushrooms, sliced
      * Before you leave for your outing, clean the mushrooms with a brush or damp towel. DO NOT stick them in water. Mushrooms are made mostly of water and act like sponges. Slice them and store in a dry, resealable bag.
 -1 cup of celery, cut up into pieces and blanched
      * You can blanch celery ahead of time to cut down cooking time while out in the field. You can store in a resealable bag and freeze for later use. 
-1/2 tbs. garlic salt
– 1-1/2 to 2 lbs. deer ring bologna, sliced
– 2 (14.5 oz) cans of sliced potatoes; or whole, if you can’t find sliced
– 1/8 cup fresh Italian flat-leaf parsley, chopped

1. In a medium sized pot, bring water and beef stock to a boil. Cover pot for faster boiling.

2. Once boiled, add the blanched celery, sliced mushrooms and garlic salt.

3. Cover and simmer for about 10 minutes, or until the mushrooms start to turn brown.The mushrooms will shrink in size and look darker in color.

4. In the meantime, slice the deer ring bologna into bite-sized pieces.
5. Slice your canned potatoes. If your potatoes are already sliced, then that’s one less thing to worry about. These canned potatoes work great because they’re already cooked. Sometimes, potatoes just take forever to cook.

6. Add potatoes and ring bologna into the pot. Simmer for 15 minutes.

7. After 15 minutes, chop up the parsley and add into your soup.

8. Serves six. Cooking time is about 30 minutes. Ladle into bowls and serve this delicious soup to your fellow hunters and campers!

Be sure to visit Food For Hunters for more great recipes!


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Need a great slow cooker that can be used in the kitchen or at camp? Check out this awesome CanCooker that is specially designed to create a convection cooking system for quick, easy meals. You can whip up meats and veggies in about an hour and have everything steaming hot for your hungry family or hunters! BUY IT HERE!