Venison Roast Soup

Ingredients:

• Venison Shoulder or Rump Roast (small)
• Vegetable Broth
• Onions
• Potatoes
• Garlic Powder
• White Wine
• Sweet peppers (bell or minis)
• Zucchini
• Garlic
• Great northern beans
• Brown or wild rice
• Goat Cheese

Instructions:

Sear the Roast:

• Liberally coat the roast in salt and pan sear all sides in a hot skillet

Make the Broth:

• Vegetable Broth
• 2 quartered onions
• Garlic Powder
• White wine
• The seared Roast

Combine all ingredients and slow cook or simmer until the roast is tender. In the last 45 minutes, add potatoes. Strain out onion husks and reserve the broth and potatoes.

In a separate pot:

• Saute the sweet peppers, zucchini, and garlic in olive oil and butter
• Add broth, potatoes, cubed roast, great northern beans, and rice
• Simmer until rice is al dente.

Serve with a dollop of goat cheese.