This is absolutely the tastiest venison soup we have ever eaten. Can also substitute goat, lamb, rabbit, or raccon for the venison. Simple to make, very few ingrediants. It can be a meal in itself or used as an appitizer. Try it and we guareentee you will make it again and again and again...no matter what the occaision or what time of the year.
Several thick slices of toasted french bread that has been buttered. (optional)
Sprinkle venison liberally with seasoned meat tenderizer, place in small bowl, add 3 oz. Cabernet Sauvignon, and allow meat to marinate turning every hour or so for at least 3 hours (overnight is better)
When meat is ready, discard marinade, place meat in a crock pot and cover with water. Let cook on high heat 4 hours or untill tender, adding water as needed to keep meat covered. (meat should fall off bones.) Remove bones, scrape out marrow, and add marrow to crock pot with the water and meat.
While meat is cooking, mix beef bullion and 3 oz. of wine with 3 cups water and set aside. (We will call this mixture a broth although that isn't entirely correct)
Slice onions into rings and place in frying pan with olive oil. Sautee on medium untill wilted, and then turn heat down to low and add a small volume (2 oz.) of the bullion/wine/water 'broth' and allow to simmer (stirring frequently) untill fluid has evaporated. Continue adding small volumes of 'broth' (stirring onions frequently) for 2 hrs. untill all the 'broth' has been used and onions have carmalized.
Add carmalized onions to crock pot with meat, add more water to ensure mixture is covered with at least 2 in. of fluid, and allow to simmer on medium heat, uncovered, for at least 1 hr.
Taste...at this time you can add an extra ounce or two of wine for added flavor if you wish.
Place 1/2 cup of croutons in a soup bowl, cover with soup, top with a generous portion of shredded cheese, serve with toasted & buttered french bread, and enjoy...yum yum. I can hardly wait to make some more.