Blacktail Deer, Egg Noodle and Harvest Vegetable Soup

By Marcus Weiner

Serves 8

Deer preparation:

2 pounds cubed deer meat

1 can diced tomatoes

16 ounces beef broth

Put all ingredients into a crockpot on low and simmer 4- to 6 hours. This will cook and soften the deer and form the base of the soup. Shred the deer with a pair of forks and retain in the crockpot.

Egg Noodles:

2 1/2 cups flour

2 eggs

1/2 cup milk

1 tablespoon butter

1 teaspoon salt

In a large bowl, stir together flour and salt. Add beaten eggs, milk and butter. Knead dough until smooth and let rest in a covered bowl for 10 minutes. Flour a cutting board and roll out the dough to 1/8-inch thickness. Cut into desired shapes and let air-dry while you prepare the rest of the soup.


2 zucchini, 1/2-inch cubes

2 carrots, 1/2-inch cubes

1 cup corn (frozen or canned)

2 cups celery, 1/2-inch chunks

1 medium onion, roughly chopped

2 tablespoons butter

In a large pot, sauté carrots, celery and onion in butter over medium heat until vegetables soften, which should take about 5 minutes. Add zucchini and cook for another 2 minutes. Add corn, deer and liquid from crockpot, as well as 6 cups of water. For thicker soup add less water, and add more for a thinner broth. Salt and pepper to taste and simmer for 15 minutes.

Add egg noodles andsimmer for 15 minutes. Serve with warm biscuits, crescent rolls or crusty bread.