Hunters' Special Wild Game Soup

I love to hunt, but hate to cook. When we get a deer processed, I always ask the butcher to give us as many steaks and chops as possible (for grilling) and the rest ground for chili, sloppy joes, spaghetti sauce, etc.

They usually also include a couple of 'roasts'. I have no idea what part of the animal these come from, but they are usually 1-2 pounds, with meat, fat and bone. Not really knowing what to do with it (and really not much of a fan of cooking in general), I came up with the easiest solution I could, and it turned out to be absolutely delicious!

Ingredients:

(1) 1-2 pound Venison (or other wild game) roast (with or without bone)

16 ounces (1 lb) brown rice

(1) 15 ounce can tomato sauce

(2) 15 ounce cans carrots (sliced or baby carrots)

2 tablespoons salt

1 tablespoon garlic powder

2 gallons water

Equipment:

Large (8 Qt preferred) crock pot / slow cooker

(8) one quart freezer containers

Colander or slotted spoon/ladle

Add venison, rice, tomato sauce, salt and garlic powder to large crock pot. Fill with water (it won't take all 2 gallons).

Cook on High for 4 hours.

After 4 hours cooking, remove meat. Remove the fat, debone and shred with a fork.

Add the meat back to crock pot.

Add carrots.

Stir to mix and heat.

At this point, you can decide to serve the soup now, or freeze for future enjoyment (or both)

Strain the broth into another container with a colander, or using a slotted spoon or ladle, add all the meat, rice and carrots to your serving bowls and/or freezer containers.

After removing the meat, rice and broth, you will be left with a concentrated broth. Either in the same crock pot (or larger pot if the crock is too small), add the rest of the water. (You may want to heat up the diluted broth if serving now.)

Add as much or little of the diluted broth to each bowl and/or freezer container as you wish.

Enjoy and Happy Hunting!