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Venison or Elk Soup


1 lb Venison or Elk' cut into bite-sized pieces
1 46-ounce can vegetable cocktail juice (V-8)
1 28-ounce can whole tomatoes, undrained and chopped
2 md Red onions; chopped
1 tb Worcestershire sauce
1/8 ts Hot sauce
4 lg Potatoes,peeled and cubed
3 md Carrots, sliced
4 sm Yellow squash, sliced
3 To 4 stalks celery, thinly sliced
2 md Green peppers; cut into 1-inch pieces


Combine first 6 ingredients in an 8-quart Dutch oven; bring to a boil. Reduce to medium heat; cover and cook 30 minutes, stirring occasionally. Stir in potatoes and carrots; cover and cook for 20 minutes.

Add remaining vegetables to soup; cook, uncovered, 10 additional minutes or until vegetables are crisp-tender. 4 quarts


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