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Venison: Hearty Venison Soup

Source of Recipe

Fred Peters


List of Ingredients

4 tb Corn oil
1 lb Venison, cubed
1 lb Sweet Italian sausage
28 oz Can tomatoes
3 c Water
1 c Chopped onions
1 tb Worcestershire sauce
2 Potatoes, peeled, cubed
1 c Celery, sliced


Recipe

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 an cook until almost tender - about 1 1/2 hours. Add cubed potatoes and sliced celery and simmer until vegetables and meat are tender, about 1 hour more. Serves 6