Venison Taco Stew/Soup

  • Yield : 20
  • Servings : 20
  • Prep Time : 30m
  • Cook Time : 6:0 h
  • Ready In : 6:30 h
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Great main dish for any occasion, nearly fat free and will wow your eaters!


  • 2 pounds ground venison
  • 2 chopped onions
  • 2 chopped bell peppers
  • 1 cup drinking wine
  • 2 cans diced tomatoes w/ green chilies (Rotel)
  • 1 can whole tomatoes
  • 1 can red kidney beans
  • 1 can pinto beans
  • 1 can whole kernel corn
  • 1 can hominy
  • 1 can (12oz) spicy V-8 juice
  • 1/2 chopped jalapeno or to taste
  • 1 package taco seasoning
  • 1 package Ranch Dressing Mix


Step 1

Add all ingredients in a crock pot or Dutch oven after browning the meat and onions. Stir and mix and cook it as long as you want to.

The author normally cooks it on high in a crock pot for at least 2 hours or in a Dutch oven for at least 1 hour. It freezes great and in a mason jar it will do fine in the refrigerator for a week or so.

To make this a soup just add tomato juice or a broth or stock of your choice. You may add any cheese you like; the author's favorite is a BIG spoon of Mexican Queso cheese dip right in the middle of the dish.

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