Hearty venison soup

Yield: 6 servings

Measure 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

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.

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