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| | | Hunters Venison Soup | Favorite of Erick & Karen Baer - Kelleys Island, Ohio
| | Course: | Soup | | Servings: | 4-6 | |
Ingredients & Instructions:
1 venison neck cut into chunks
2 quarts of water
3 tablespoons salt
½ teaspoon pepper
½ teaspoon chili powder
½ head of cabbage
½ pound carrots
4 average potatoes
4 stalks celery chopped
3 beef bouillon cubes
Boil the venison for 20 minutes, skimming off the foam as it appears. Add the remaining ingredients and simmer for 2 hours.
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