Venison Soup

• 1 pound venison
• oil for browning meat
• 8 cups water or stock
• 2 bay leaves
• 4 juniper berries
• 2 cloves
• 1 cup white wine
• 1 tablespoon worcestershire sauce
• 4 potatoes smalls, quartered
• 1 carrot peeled and sliced
• 1 parsnip : peeled and diced
• 1 cup turnip peeled and diced
• 1 cup cabbage shredded
• 2 celery ribs chopped
• 2 banana peppers mediums, chopped
• 1 cup green peas

1. Trim the meat from the bones and cube in coarse dice. Simmer the bones in wateror stock with the bay leaves, juniper and cloves for about 2 hours. Remove thebones and strain the stock. Return the broth to the pot.
2. In a skillet brown the meat in a little oil or bacon fat. Add to the pot.
3. Addthe remaining ingredients except the peas and simmer 1/2 hr or more. Add thepeas minutes before serving.
4. This soup is best re-heated the second day.

venison, oil, water, bay leaves, berries, cloves, white wine, worcestershire sauce, potatoes, carrot, cabbage, celery, banana peppers, green peas

Taken from www.yummly.com/recipe/Venison-Soup-1675224 (may not work)