Deer and Veggie Soup

Approximately 3-4 lb deer meat cut up

3 links smoked deer sausage

About 2 tbsp bacon grease or butter

A few dashes of Worcestershire and Tobasco

4 cans of beef broth

water

2 8 oz cans tomato sauce

1 can tomato paste

2 onions chopped

1 bell pepper chopped

1 head of garlic chopped

2 cans diced tomatoes

2 bay leaves

red pepper

black pepper

salt

Onion powder

Garlic powder

Your favorite Cajun seasoning to taste

Medium bag of mixed vegetables

1 can Lima beans

1 can kidney beans

1 can black eyes

1 can petit pois peas

1/4 head of a large cabbage diced

2 large potatoes diced

2 tbsp zydeco chop chop or fresh parsley diced

1 cup small shell pasta

1. Place burner on a medium/high heat and brown your deer meat in reserved bacon grease or butter. Season meat to taste using red pepper, black pepper, salt, garlic powder, and onion powder. Sprinkle Worcestershire sauce and Tobasco. Once brown, throw cut sausage in and brown.

2. Add beef stock and water until your pot is about 1/2 - 3/4 full. Add onion, bell pepper, garlic, diced tomatoes, and bay leaves.

3. Add tomato sauce and paste. Then, season with your favorite Cajun seasoning to taste. Boil on medium/high heat until meat is tender. (Approximately 30-45 minutes)

4. Once meat is tender, add potatoes, mixed vegetables, potatoes, cabbage, beans, and peas. Add in zydeco chop chop or parsley.

5. Once potatoes and cabbage are tender, taste soup and add more Cajun seasoning if needed. Add shell noodles and serve once the noodles are tender. (Noodles should only take around 10 minutes or so.)

6. Serve and enjoy!

Step 1

Steps 2 and 3 above

Steps 4 and 5 above

Enjoy!