Title: Hearty venison soup
 Categories: Venison, Soups, Game
      Yield: 6 servings
 
      4 tb Corn oil
      1 lb Venison, cubed
      1 lb Sweet Italian sausage
     28 oz Can tomatoes
      3 c  Water
      1 c  Chopped onions
      1 tb Worcestershire sauce
      2    Potatoes, peeled, cubed
      1 c  Celery, sliced
 
  In large kettle, heat oil, add venison, and brown all sides.  Remove
  meat with a slotted spoon and set aside.  Add sausage, sliced, to
  kettle and brown on all sides.  Drain off drippings.  Add tomatoes
  (broken up with a spoon), water, onion, Worcestershire sauce, and
  browned venison. Heat to boiling.  Reduce heat to simmer, cover and
  cook until almost tender - about 1 1/2 hours.  Add cubed potatoes and
  sliced celery and simmer until vegetables and meat are tender, about
  1 hour more.
  
  Posted by Earl Shelsby. Courtesy of Fred Peters.