Elfie's Antler Soup

by Thomas Ellefson

1 1/2 Lbs. Browned Venison Cubed

4 Cups Water

1/2 Small Head of Cabbage

1 Sweet Potato Diced

1 Green Pepper Diced

2 Medium Onions Chopped

1 Can 28 Oz Stewed Tomatoes

1 tsp. Ground Cumin

1 tsp. Ground turmeric

1/2 tsp. Cinnamon

1/2 tsp. Sweet Paprika

1/4 tsp. pepper

1/4 Cup Red Currant Jelly


Start By Bring The Water To A Boil.

Add The Remaining Ingredients and Return To a Boil.

Cover Turn Down The Heat and Simmer For 45 to 60 Minutes

Serve with Hard Rolls

Click here to post comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Submit a Venison Recipe.