Venison Soup

• 3 lbs venison
• 1 lb salt pork
• 1 medium onion, peeled and sliced
• 14 cup celery, diced
• 2 quarts water, boiling
• 1 teaspoon peppercorn
• 12 teaspoon mace
• salt, to taste
• 1 tablespoon flour
• 1 teaspoon Worcestershire sauce
• 1 tablespoon ketchup
• 1 cup sherry wine

1. Wiipe venison and salt pork with a damp cloth and cut into pieces; place in large kettle, add vegetables and just enough water to cover.
2. Place a tight-fitting cover on kettle and simmer for an hour.
3. Add 2 quarts boiling water, peppercorns and mace; simmer for an additional two hours.
4. Season with salt to taste and strain.
5. Melt butter; add flour and blend until smooth.
6. Add strained broth slowly, stirring constantly until it comes to a boil.
7. Return meat to kettle, add worcestershire sauce and ketchup.
8. A few minutes before serving, add sherry.

venison, salt pork, onion, celery, water, peppercorn, mace, salt, flour, worcestershire sauce, ketchup, sherry wine

Taken from www.food.com/recipe/venison-soup-346993 (may not work)