Venison Rib Stew (Recipe) | Outdoor Channel
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Venison Rib Stew (Recipe)

By: Jim Zumbo

  • 2 ½ pounds venison ribs
  • 4 quarts water
  • 2 teaspoons salt
  • 1 cup grated onion
  • 1 cup grated carrots
  • ½ cup grated potatoes
  • ½ cup diced celery
  • 1 teaspoon chopped parsley
  • ½ teaspoon marjoram,
  • ½ teaspoon pepper
  • 10 ¾ ounces condensed tomato soup
  • 2 cups water
  • ½ cups small shell macaroni

Place ribs in a large soup kettle with water and salt. Boil at medium heat for 1 hour and then simmer for about 8 hours. Remove ribs from liquid. Strain liquid and return to kettle. Remove meat from rib bones, and cut into small chunks. Return meat to kettle. Add onion, carrots, potatoes, celery, parsley, marjoram, pepper, tomato soup, and 2 more cups of water. Boil the contents of kettle for 20 minutes or until vegetables are barely tender. Add macaroni and simmer until macaroni is cooked. Serves 6 to 8.

Recipe courtesy of Jim Zumbo's Amazing Venison Recipes cookbook. For more information visit

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