Venison Vegetable



Shoulder bones, shanks, and the backbone make particularly good soup.



1-1/2 to 2 pounds deer,

antelope, elk, or moose bones,

fairly meaty

2 stalks celery, thinly sliced

2 medium carrots, thinly sliced

1 medium onion, finely chopped

2 cloves garlic, minced

2 tablespoons butter or margarine

3 quarts water

1 bay leaf

1 tablespoon salt

3/4 teaspoon dried marjoram leaves

1-1/2 to 2 cups cubed cooked deer, antelope, elk,
or moose

1 can (16 ounces) stewed tomatoes, undrained

1 package (10 ounces) frozen corn

Makes about 4 quarts



Heat oven to 400 degrees F. Arrange bones in a single layer in large
roasting pan or on baking sheet. Bake uncovered until bones are browned, 10
to 20 minutes. Drain, if needed. Set bones aside.



In Dutch oven, cook and stir celery, carrots, onion, and garlic in butter
over medium heat until tender. Add browned bones, water, bay leaf, salt, and
marjoram. Heat to boiling. Reduce heat; cover. Simmer until meat on bones is
very tender, 1-1/2 to 2 hours. Remove bones; cool slightly.



Remove meat from bones; discard bones. Return meat to Dutch oven. Add
remaining ingredients. Simmer, uncovered, 1 hour longer. Discard bay leaf
before serving.