"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Venison Vegetable Soup Recipe

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This recipe for Venison Vegetable Soup, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Roylance
Added: Friday, October 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Small Venison Roast or Soup Bone
1 Cup Carrots
2 Cups Potatoes
1 Cup Celery
1 medium Onion
2 Bay Leaves
1/2 tsp Marjoram
2 to 3 cloves garlic
Celery Seed
1 Can Tomatoes
1 can Tomatoes Sauce
Salt and Pepper to taste

Directions:
Directions:
Boil venison with spices 2 to 3 hours. Remove from Soup stock and let cool enough to handle, chop into small chucks. Add vegetables, tomatoes, and tomato sauce. Add the meat back into the soup stock and finish cooking until the vegetables are cooked. If you need a more beef flavor you can add canned beef stock or bullion. Don't add any salt until after you taste the soup or you will make it to salty.

You can change this soup by eliminating the potatoes and adding barley. We make it that way more often now then we do the original way with potatoes.

Personal Notes:
Personal Notes:
Michael John's 2nd grade class created a cookbook for Christmas that year. Each child brought their favorite recipe to add to the book. This was the recipe he wanted to take for his contribution to the cookbook. It was titled recipes around the world. Each child was suppose to bring a recipe from a different country. His was from "America!"

 

 

 

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