Hearty venison soup

Yield: 6 servings

4 tbsp Corn oil

1 lbs Sweet Italian sausage

3 cup Water

1 tbsp Worcestershire sauce

1 cup Celery, sliced

1 lbs Venison, cubed

28 oz Can tomatoes

1 cup Chopped onions

2 Potatoes, peeled, cubed


In large kettle, heat oil, add venison, and brown all sides.

Remove meat with a slotted spoon and set aside.

Add sausage, sliced, to kettle and brown on all sides.

Drain off drippings.

Add tomatoes (broken up with a spoon), water, onion, worcestershire sauce, and browned venison.

Heat to boiling.

Reduce heat to simmer, cover and cook until almost tender - about 1 ½ hours.

Add cubed potatoes and sliced celery and simmer until vegetables and meat are tender, about 1 hour more