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MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Venison Soup - Sl 10/82
Categories: Soup, Venison, Game, Sthrn/livng
Yield: 4 quarts
1 lb Venison; cut into bite-sized
-pieces
1 ea 46-ounce can vegetable
-cocktail juice (V-8)
1 ea 28-ounce can whole tomatoes;
-undrained and chopped
2 md Red onions; chopped
1 tb Worcestershire sauce
1/8 ts Hot sauce
4 lg Potatoes; peeled and cubed
3 md Carrots; sliced
4 sm Yellow squash; sliced
3 ea To 4 stalks celery; thinly
-sliced
2 md Green peppers; cut into 1-
-inch pieces
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. Yield: 4 quarts.
From Claude Steele of Texas in October, 1982 "Southern Living" Typos
by Jeff Pruett
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