Venison Soup
By: Anonymous
Published: Sunday, February 14, 2010 - 8:19am

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.