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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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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. 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.
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