Elfie's Antler Soup

by Thomas Ellefson
(Wisconsin)

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

Cooking

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