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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