4 tbsp corn oil
1 lb venison, cubed
1 lb sweet italian sausage
28 oz can tomatoes
3 cup water
1 cup chopped onions
1 tbsp worcestershire sauce
2 potatoes, peeled, cubed
1 cup celery, sliced
A Recipe for
Hearty Venison Soup
Herb Tip |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
My wife dresses to kill. She cooks the same way. |
| Henry Youngman |
This Recipe for Hearty Venison Soup is one of thousands in the Recipes-to-go Meat Cookbook.
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
If you enjoy this Hearty Venison Soup Recipe - you should enjoy the recipe collections you can find on the websites below:
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
This is a recipe for Hearty Venison Soup from the recipe cookbook of Recipes-to-go (Meat)
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
Food is an important part of a balanced diet. |
| Anonymous |
There's too much blood in my caffeine system. |
| Seen on a bumper sticker |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
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 1/2 hours. Add cubed potatoes and
sliced celery and simmer until vegetables and meat are tender, about
1 hour more.
Posted by Earl Shelsby. Courtesy of Fred Peters.
Serves: 6
Hearty Venison Soup Recipe brought to you by Recipes To-Go