Post by myredneckrecipes on Jan 18, 2009 15:34:27 GMT -5
3 To 4 stalks celery; thinly sliced 1 46-ounce can vegetable cocktail juice (V-8) 4 sm Yellow squash; sliced 1 lb Venison; cut into bite-sized pieces 3 md Carrots; sliced 4 lg Potatoes; peeled and cubed 1/8 ts Hot sauce 1 tb Worcestershire sauce 2 md Red onions; chopped 2 md Green peppers; cut into 1-inch pieces 1 28-ounce can whole tomatoes; undrained and chopped
Combine first 6 ingredients in an 8-quart Dutch oven; bring to a boil. Reduce to medium heat; cover and cook 30 minutes, stirring occasionally. Stir in potatoes and carrots; cover and cook for 20 minutes.
Add remaining vegetables to soup; cook, uncovered, 10 additional minutes or until vegetables are crisp-tender. 4 quarts.
1 lb Caribou, or Venison 1/2 c Cabbage; shredded 8 c Water or stock 1 Parsnip: peeled and diced Oil; for browning meat 1 Carrot; peeled and sliced 2 Celery ribs; chopped 2 Bay leaves 4 Small potatoes, quartered 1 tb Worcestershire Sauce 1/2 c Green peas 1/2 c White Wine 2 md Banana peppers, chopped 2 Cloves
Trim the meat from the bones and cube in coarse dice. Simmer the bones in water or stock with the bay leaves, juniper and cloves for about 2 hours. Remove the bones 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. Add the remaining ingredients except the peas and simmer 1/2 hr or more. Add the peas minutes before serving.