Venison Soup


Photo: flickr user jyllish
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Ingredients

1 pound Venison
Oil, for browning meat
8 cups Water or stock
2 Bay leaves
4 Juniper berries
2 Cloves
cup White Wine
1 tablespoon Worcestershire Sauce
4 smalls potatoes, quartered
1 Carrot, peeled and sliced
1 Parsnip: peeled and diced
cup Turnip, peeled and diced
cup Cabbage, shredded
2 Celery ribs, chopped
2 mediums Banana peppers, chopped
cup Green peas

Preparation

1
Trim the meat from the bones and cube in coarse dice. Simmer the bones in wateror stock with the bay leaves, juniper and cloves for about 2 hours. Remove thebones and strain the stock. Return the broth to the pot.
2
In a skillet brown the meat in a little oil or bacon fat. Add to the pot.
3
Addthe remaining ingredients except the peas and simmer 1/2 hr or more. Add thepeas minutes before serving.
4
This soup is best re-heated the second day.

Tools

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Tags:

meats
venison
game
Soups

Yield:

1.0 servings

Added:

Sunday, February 14, 2010 - 8:19am

Creator:

Anonymous

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