State deer biologist Charlie Killmaster shared with WRD this simple recipe he learned from his mother. The ingredients are easy to keep on hand, so you can make this soup-er comforting meal anytime (especially when the weather cools off)!

Archery deer season is about to start, so be sure you’ve got your license and your Harvest Record from


  • 1 lb ground venison
  • 28 oz bag frozen vegetable mix for soup (potatoes, carrots, tomatoes, corn, green beans, onions, peas and celery)
  • 64 fl oz tomato-based vegetable juice blend
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • about 2 TBS minced basil
  • 2 cloves garlic, minced


  1. Combine tomato juice blend and frozen vegetable medley in a stockpot over medium-high heat. The vegetables will take the longest time to cook. Add the salt, pepper, basil and garlic.
  2. Set a pan over medium-high heat and crumble in the venison. Brown the meat, stirring constantly to break up any chunks. When the venison is fully-cooked, drain off the grease. One way to drain the grease is to move the venison to one side of the pan, prop the side of the pan up with a tile so the grease drains down, and soak up the grease with a paper towel and discard.
  3. Add the cooked venison to the pot with the soup base. Let the soup cook for 30 to 35 minutes, until the vegetables are done.

This soup pairs well with bread and cheesy sandwiches, such as quesadillas or grilled cheese.