Hearty venison soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Corn oil |
| 1 | pounds | Venison, cubed |
| 1 | pounds | Sweet Italian sausage |
| 28 | ounces | Can tomatoes |
| 3 | cups | Water |
| 1 | cup | Chopped onions |
| 1 | tablespoon | Worcestershire sauce |
| 2 | Potatoes, peeled, cubed | |
| 1 | cup | Celery, sliced |
Directions
In large kettle, heat oil, add venison, and brown all sides. Remove meat with a slotted spoon and set aside. Add sausage, sliced, to kettle and brown on all sides. Drain off drippings. Add tomatoes (broken up with a spoon), water, onion, Worcestershire sauce, and browned venison. Heat to boiling. Reduce heat to simmer, cover and cook until almost tender - about 1½ hours. Add cubed potatoes and sliced celery and simmer until vegetables and meat are tender, about 1 hour more.
Posted by Earl Shelsby. Courtesy of Fred Peters.