Venison Soup Recipe

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Ingredients:

Serving

3 lbs venison
1 lb salt pork
1 medium onion, peeled and sliced
1/4 cup celery, diced
2 quarts water, boiling
1 tsp peppercorn
1/2 tsp mace
salt , to taste
1 tbsp flour
1 tsp worcestershire sauce
1 tbsp ketchup
1 cup sherry wine

Directions:

Wiipe venison and salt pork with a damp cloth and cut into pieces; place in large kettle, add vegetables and just enough water to cover.
Place a tight-fitting cover on kettle and simmer for an hour.
Add 2 quarts boiling water, peppercorns and mace; simmer for an additional two hours.
Season with salt to taste and strain.
Melt butter; add flour and blend until smooth.
Add strained broth slowly, stirring constantly until it comes to a boil.
Return meat to kettle, add worcestershire sauce and ketchup.
A few minutes before serving, add sherry.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	935.97 Kcal (3919 kJ)
Calories from fat	469.94 Kcal
		% Daily Value*
Total Fat	52.22g	80%
Cholesterol	79.63mg	27%
Sodium	1579.48mg	66%
Potassium	75.1mg	2%
Total Carbs	18.53g	6%
Sugars	0.77g	3%
Dietary Fiber	0.56g	2%
Protein	42.76g	86%
Vitamin C	1.6mg	3%
Iron	5.2mg	29%
Calcium	48.7mg	5%

Amount Per 100 g
Calories	181.79 Kcal (761 kJ)
Calories from fat	91.27 Kcal
		% Daily Value*
Total Fat	10.14g	80%
Cholesterol	15.47mg	27%
Sodium	306.77mg	66%
Potassium	14.59mg	2%
Total Carbs	3.6g	6%
Sugars	0.15g	3%
Dietary Fiber	0.11g	2%
Protein	8.3g	86%
Vitamin C	0.3mg	3%
Iron	1mg	29%
Calcium	9.5mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

23

Points
19

PointsPlus

Good Points

saturated fat free,
low cholesterol,
sugar free

Bad Points

High in Sodium

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