Hearty Venison Soup

"This soup always "hits the spot" when served after spending time in the outdoors on a brisk Virginia winter day (or Kentucky!!).  It can be made ahead of time to the point of adding the pasta. This also helps concentrate the flavors. This recipe is easily doubled. Heck, quadruple it and cook it in the cauldron to serve at a late season tailgate party. You can also add it to a thermos for great duck bling or similar "brown bag" lunch." (Virginia Wildlife: Ken & Maria Perrotte)

Ingredients:

• 1 tablespoon olive oil
• 1 to 1-1/2 pounds venison stew meat, trimmed and cut into 1/2 inch cubes
• 1 teaspoon Montreal Steak Seasoning
• 5 cups beef broth or stock
• 1/2 pound frozen soup vegetables mix (about 2 cups)
• Other vegetables (green beans are nice), optional
• 1/2 bay leaf
• 1/2 teaspoon pepper
• 1/2 of a 15-ounce can diced tomatoes w/juice
• Salt & pepper
• 2 cups rotini, macaroni or other pasta, uncooked

Directions:

1. In a large pot or Dutch oven, cook the meat, seasoned with Montreal steak seasoning, in oil over medium-high heat until liquids have evaporated. Stir meat until browned on most sides.
2. Gradually add 3 cups of broth, frozen vegetables, seasonings, and 3 or 4 tablespoons of juice from the tomatoes.
3. Bring to a boil, reduce heat and simmer covered, for at least an hour until meat is tender.
4. Add tomatoes and simmer for another 5 minutes.
5. Add last 2 cups of broth and season to taste.
6. Add pasta and bring back to a boil.
7. Reduce heat and simmer until pasta is soft.
8. Adjust seasonings if needed.

Makes 4 to 6 servings