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.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana