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    Black Bean Soup with Venison


    Source of Recipe


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    List of Ingredients




    2 cups dried black beans
    4 quarts water divided
    2 pounds venison stew meat
    1/4 pound salt pork
    1 carrot sliced
    2 onions chopped
    1 tablespoon salt
    1/4 teaspoon ground red pepper
    1/4 teaspoon ground cloves
    1/8 teaspoon ground mace or ground nutmeg
    1/2 cup dry sherry
    Toppings: 3 hard-cooked eggs thinly sliced
    1 lemon thinly sliced

    Recipe





    Preparation:
    This soup is processed in a blender to achieve its smooth texture. If you prefer to see the whole beans, you may omit this step. Bring beans and 2 quarts water to a boil in a large Dutch oven; reduce heat, cover, and simmer 2 hours. Add remaining 2 quarts water, venison, and next 7 ingredients. Return to a boil; cover, reduce heat, and simmer, stirring occasionally, 2 hours. Remove from heat and cool. Remove venison. Process half of bean mixture in a blender until smooth, stopping to scrape down sides.Repeat procedure with remaining bean mixture, and return to Dutch oven; stir in venison. Cook until thoroughly heated, and stir in sherry. Serve with desired toppings.



 

 

 


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