Venison Soup

• 2 lb. venison (shoulder, neck, etc.)
• 1 whole onion
• water to cover
• 2 to 3 stalks celery, chopped or sliced
• 2 to 3 carrots, chopped or sliced
• 2 c. cabbage, chopped
• 4 cloves garlic, chopped (or to taste)
• 4 chicken bouillon cubes
• 3 or 4 potatoes (1-inch cubes)
• pepper to taste
• salt to taste (add last)

1. In a Dutch oven,
2. add
3. meat,
4. onion and enough water to cover. Simmer until meat
5. is
6. tender
7. and starts falling from the
8. bone. Remove meat and let cool;
9. remove from bone.
10. Chop or
11. shred meat.
12. While you are removing meat from bone, bring water
13. to
14. a boil and add all but the potatoes.
15. Simmer 1 hour or
16. until almost tender.
17. Add meat and potatoes; simmer until potatoes
18. are tender.
19. You may remove the onion or chop it up after the meat is tender.

neck, onion, water, stalks celery, carrots, cabbage, garlic, chicken bouillon cubes, potatoes, pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=617283 (may not work)