2 1/2 lbs. Venison (Fresh or Frozen/Thawed)
2 quarts cold water
1 cup diced carrots
1 1/2 cup diced potatoes
3/4 cup diced celery
1/2 cup chopped onion
2 Tablespoons chopped Parsley
3 cups tomato juice or stewed tomatoes.
2 Tablespoons salt (may decrease if you desire)
1/4 Teaspoon black pepper
1 Tablespoon Sugar
Simmer meat in salted water. Remove and cut into bite-sized
pieces. Return to broth and add vegetable, juice and seasonings.
Simmer slowly for 2 hours.