Venison Soup

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Photo: flickr user jyllish

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

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.

In a skillet brown the meat in a little oil or bacon fat. Add to the pot.

Addthe remaining ingredients except the peas and simmer 1/2 hr or more. Add thepeas minutes before serving.

This soup is best re-heated the second day.