Hunter’s venison soup

This is a great recipe to make at a hunt camp. Other than the meat, nothing needs to be refrigerated. Prep work takes about 10 minutes, then the soup cooks for an hour. This leaves time for you to clean up and relax while stories of the day unfold. Served with fresh bread, this soup makes a hearty meal. Ingredients (Makes 4 quarts) 1 lb venison, cut into bite-sized pieces or ground 46-ounce can/bottle vegetable cocktail juice (such as V-8) 28-ounce can whole tomatoes, chopped with liquid 1 large red onion, chopped 2 bay leaves 1 tbsp Worcestershire sauce ½ tsp hot sauce 1 tsp salt 1 tsp pepper 4 large potatoes, peeled and cubed 3 medium carrots, sliced 1 small turnip, sliced and cubed 3 to 4 stalks celery, sliced thinly 1 medium green pepper, cut into 1-inch (2.5 centimetre) pieces 1 medium red pepper, cut into 1-inch (2.5 centimetre) pieces Directions 1. Combine first nine ingredients in an eight-quart heavy-bottomed pot; bring to a boil. 2. Reduce to medium heat, cover and cook 30 minutes, stirring occasionally. 3. Stir in potatoes, turnip, and carrots, cover and cook for 20 minutes. 4. Add remaining vegetables and cook, uncovered, 10 minutes or until vegetables are crisp, but tender. 5. Remove bay leaves. This soup can be frozen. Originally published in the Ontario OUT of DOORS Deer digital exclusive For more cooking, click here Click here for more outdoors news Watch on-demand videos anytime on OFAH Stream