Venison Soup

Ingredients

- 1 pound venison, cubed

- 1 cup of diced tomatoes

- ½ cup of diced red onions

- 1 tablespoon of worstershire sauce

- 1 teaspoon of Tabasco

- 2 cups of diced potatoes

- 1 carrot diced

- 1 squash, diced (large)

- 2 peppers, diced

- 1 quart of bloody-Mary mix

- Arrow root or cornstarch (as needed) mix with 2 cups of cold water

- Season mixture (garlic powder, salt, pepper, oregano, basil)

- 3-4 bay leaves

- Olive oil, as needed

Brown venison (add olive oil as needed) on all sides in a stock pot and remove. Add onions, carrots, squash and peppers, sauté for 5 minutes. Season and add bay leaves. Add diced tomatoes, worstershire sauce, Tabasco and bloody-Mary mix. Bring to a boil and add potatoes. Add venison back and simmer for 30 minutes. Adjust seasonings. Add arrow root and continue simmering until potatoes are fully cooked. If you like you may garlic and shallots when you add the peppers. This soup may be poured over rice.