Venison Soup

5 lb venison
2 large chopped onions
2 large chopped bell peppers
3 tbs Worcestershire sauce
1/2 tsp hot sauce
1 chopped garlic clove
1 cup chopped shallots
Three 16 oz cans cut green beans
Three 16 oz cans whole kernel corn
Two 16 oz cans lima beans
Two 16 oz cans mixed vegetables
One 16 oz can diced carrots
Four 8 oz cans tomato sauce
One 32 oz can V-8 juice
1 cup chopped cabbage
8 large cubed red potatoes
One 8 oz pkg elbow macaroni
1/2 tsp salt
1/2 tsp cayenne pepper
7 gallons water

In four and one half gallon soup pot, add venison, two tablespoons Worcestershire sauce and three and one half gallons water. Boil venison for two hours. Remove venison and cube. Discard water. Add venison, onions, bell peppers, shallots, green beans, whole kernel corn, lima beans, mixed vegetables, tomato sauce, one tablespoon Worcestershire sauce, three and one half gallons hot water, and cayenne pepper to soup pot. Cover loosely and bring to a boil. Reduce heat to medium and cook for two hours. Then add potatoes, carrots, macaroni and cabbage. Simmer another hour.

Yield: Servings for 10 to 12 people.

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Cajun Country -- New Iberia, Louisiana