Sherry'S Dump It In Deer Soup

• 1 lb. ground deer meat
• 1 lb. stew beef or deer stew meat
• 1/4 c. water
• 2 large onions, chopped
• 1 large bell pepper, chopped
• 3 stalks celery, chopped
• 5 medium carrots, diced
• 5 medium potatoes, diced
• 1 can whole corn
• 1 can cut green beans
• 1 can English peas
• 1 can lima beans
• 1 or 2 cans Ro-Tel tomatoes
• 1 large can stew tomatoes
• 3 Tbsp. low-sodium salt
• 2 Tbsp. Tony Chachere's Creole seasoning
• 1 tsp. pepper
• 1 can tomato sauce
• 1 can tomato paste
• 1 small head cabbage

1. Either bake or pressure cook stew meat until tender.
2. Brown deer meat in 1/4 cup water.
3. Be sure to use large kettle.
4. Add all chopped vegetables.
5. Open and drain canned vegetables.
6. Add to soup mixture.
7. Add remaining ingredients and cover with water. Cook about 5 hours on medium heat.
8. Stir occasionally.

ground deer meat, stew beef, water, onions, bell pepper, stalks celery, carrots, potatoes, corn, green beans, peas, beans, rotel, tomatoes, salt, chachere, pepper, tomato sauce, tomato paste, cabbage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=471865 (may not work)