This is a fairly basic recipe, but it goes over well when I'm deer hunting and just about any other time as well. (Everybody at work likes it.)
· 1 lb ground venison (substitute other meats as needed)
· 1 small to medium white onion
· 1 medium to large potato
· 2 12-oz. bags of mixed frozen vegetables (2 similarly sized cans of mixed vegetables may be substituted if frozen not available)
· 2 10-oz. cans Rotel
· 1 14.5-oz. can diced tomatoes (diced tomatoes can be replaced with a similar amount of Rotel or even picante sauce if more spice is desired and the Rotel can in turn be replaced with more diced tomatoes if less spice is needed)
· 1 tsp black pepper
· 2 tsb salt (if generic or store brand vegetables are used, you may want to reduce or even omit the added salt)
· Finely chop the onion.
· Brown the meat and onion together in olive oil and drain.
· Cube the potato.
Crock Pot Version
Place browned meat and onion along with all ingredients in slow cooker. Add a can or two of water to resulting mixture and stir. (Add enough water so that soup has proper consistency.) Place lid on cooker and turn on high for 4 hours. Turn down to medium and allow cooker to continue until potatoes are soft (8 to 10 hours total cook time).
Stove Top Version
Place browned meat and onion along with all ingredients in a 5-quart pot. Add a can or two of water to resulting mixture and stir. (Add enough water so that soup has proper consistency.) Bring to a rolling boil and reduce heat to a simmer or slow boil. Stir frequently while simmering and add water if necessary. Continue simmering until potatoes are soft. Alternatively, you can place the meat and onion along with the potatoes, Rotel, and diced tomatoes in the pot first. Add enough water to give mixture consistency of soup. Bring ingredients to a rolling boil and add frozen vegetables. Stir in vegetables and allow mixture to again reach a boil. Reduce heat to simmer or slow boil and stir frequently. Add water as necessary. Cook until potatoes are soft.
Generic or store brand canned tomatoes and other vegetables often have quite a bit of added salt. Any additional salt is usually too much if these are used.