Venison Soup

  • 1 lb venison; diced 1/2 – 3/4-inch
  • 1 large onion; diced
  • 10 small carrots; diced
  • 1 cup celery; diced
  • salt and pepper; to taste
  • 1 tbsp. sugar
  • 1 tbsp. bacon fat
  • 1 can sweet corn
  • 1 cup lima beans
  • 1 tsp. msg

In a pot, saute onions and venison together until brown. Add the remainder of ingredients. Cover with water or stock. Simmer on low until meat is tender.

Allow the soup to cool.

Store in your frig for one day. Reheat and serve the next.

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