Venison can be substituted (Reg. breakfast Sausage, Cubed Ham, or vegetarian sausage crumbles)… but I’m going to talk a lot about venison here. My dad was a taxidermist and a hunter, so needless to say- I grew up on deer meat. I love venison. Fall and Winter the freezer would be stocked and money was saved. Better than being thrifty- Venison is like garden vegetables… people love to share it. If a family is having a tough time- it’s a blessing to hand them meat from the freezer. My father raised us to know- you didn’t kill and waist, you ONLY took to eat.
Now, can I address those who have had BAD Venison… i am so sorry. When ever I hear “Oh it’s so gamey” I want to scream! Bad, Gamey deer meat comes from people who do not know how to care for it, before it ever gets cooked. When someone harvest a deer and then drives all over town to “show it off” or do not hang it the proper time & way to prepare it for processing… of course it will taste funny. A properly handled and processed deer roast or other cut will be HARD for you to tell from beef… other than the fat count is lower.
That brings me to the health of Venison… lower fat, no growth hormones pumped into it (and then your family) fed no antibiotics (that can compromise your immune system). Money wise… health wise… it’s a smart choice.
I always had one or two friends growing up that would cry bambi… and that’s fine- if you have vowed a life of no meat. However, no one cries “Elsie” when a cow dyes for your hamburger.
This is a GREAT cold weather soup – even better the second day. Not an expensive one… so with some of that money saved- grab the organic milk & corn and don’t gamble on whether GMO’s are unhealthy. Don’t know what GMO is… better start researching what they do to your food!
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cube 6-8 potatoes and boil in water w/salt & pepper
brown meat with one onion (Venison or regular breakfast Sausage, Ham, or meat substitute)
4 cans of corn
4 cups of milk – I use 1% and never miss the fat, due to all the flavor
(add all above)
To thicken soup:
in pan add 1/2-3/4 butter
(first measurement will not be as thick as the second… depends on preference)
add to soup and let it simmer for 15-20 minutes
let it set and cool for 10 and serve