Amazingly inexpensive if your hunter’s been successful, this delicious heart-warmer comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. This soup could also easily be made in the slow cooker.
Ingredients: [‘venison’, ‘salt pork’, ‘onion’, ‘celery’, ‘water’, ‘peppercorn’, ‘mace’, ‘salt’, ‘flour’, ‘worcestershire sauce’, ‘ketchup’, ‘sherry wine’]
Quantity of Ingredients: [“3 lbs venison”,”1 lb salt pork”,”1 medium onion, peeled and sliced “,”1/4 cup celery, diced “,”2 quarts water, boiling “,”1 teaspoon peppercorn”,”1/2 teaspoon mace”,” salt, to taste “,”1 tablespoon flour”,”1 teaspoon Worcestershire sauce”,”1 tablespoon ketchup”,”1 cup sherry wine”]
Number of Servings: 8
Steps: [‘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.’, ‘Place a tight-fitting cover on kettle and simmer for an hour.’, ‘Add 2 quarts boiling water, peppercorns and mace; simmer for an additional two hours.’, ‘Season with salt to taste and strain.’, ‘Melt butter; add flour and blend until smooth.’, ‘Add strained broth slowly, stirring constantly until it comes to a boil.’, ‘Return meat to kettle, add worcestershire sauce and ketchup.’, ‘A few minutes before serving, add sherry.’]