Venison Soup

Submitted by Molly53

"Amazingly inexpensive if your hunter's been successful, this delicious heart-warmer comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. This soup could also easily be made in the slow cooker."

 

• Ready In: 3hrs 15mins
• Ingredients: 12
• Serves: 8

ingredients

• 3 lbs venison
• 1 lb salt pork
• 1 medium onion, peeled and sliced
• 1⁄4 cup celery, diced
• 2 quarts water, boiling
• 1 teaspoon peppercorn
• 1⁄2 teaspoon mace
• salt, to taste
• 1 tablespoon flour
• 1 teaspoon Worcestershire sauce
• 1 tablespoon ketchup
• 1 cup sherry wine

directions

1. Wiipe venison and salt pork with a damp cloth and cut into pieces; place in large kettle, add vegetables and just enough water to cover.
2. Place a tight-fitting cover on kettle and simmer for an hour.
3. Add 2 quarts boiling water, peppercorns and mace; simmer for an additional two hours.
4. Season with salt to taste and strain.
5. Melt butter; add flour and blend until smooth.
6. Add strained broth slowly, stirring constantly until it comes to a boil.
7. Return meat to kettle, add worcestershire sauce and ketchup.
8. A few minutes before serving, add sherry.