Mountain Man Soup

• 1 lb. deer meat, cut into stew meat cubes
• 2 Tbsp. oil
• 2 c. chopped celery
• 2/3 c. chopped onion
• 1/4 c. chopped green pepper
• 2 (14 1/2 oz.) cans beef broth
• 1 (28 oz.) can diced tomatoes (undrained)
• 1 large potato, peeled and cubed
• 1 large carrot, sliced
• 2 tsp. garlic salt
• 1 whole clove
• 1 bay leaf
• 1/4 c. minced fresh parsley

1. In a Dutch oven, brown meat in oil; drain.
2. Add celery, onion and green pepper; saute 5 minutes or until tender.
3. Stir in broth, tomatoes, potato, carrot, garlic salt, clove and bay leaf.
4. Bring to boil.
5. Reduce heat; simmer uncovered for 1 hour or until meat is tender.
6. Discard clove and bay leaf.
7. Stir in parsley.

deer meat, oil, celery, onion, green pepper, beef broth, tomatoes, potato, carrot, garlic salt, clove, bay leaf, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=97440 (may not work)