Venison Soup

10 ingredients
4 steps

Ingredients

  • 2 1/2 lb. venison, shank, flank or breast
  • 2 qt. cold water
  • 1 c. diced carrots
  • 2 c. diced potatoes
  • 3/4 c. diced celery
  • 3/4 c. chopped onion
  • 3 c. tomato juice
  • salt to taste (2 tsp. normal)
  • 1/4 tsp. pepper
  • 1/2 tsp. savory

Directions

  1. 1
    Simmer meat in salted water for 2 1/2 hours, skimming every so often.
  2. 2
    Let broth stand overnight until fat congeals.
  3. 3
    Remove fat. Add vegetables, juice and seasonings.
  4. 4
    Simmer slowly for about 2 hours.

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