VENISON VEGETABLE SOUP

Steps:

• Start by pouring a tablespoon or two of vegetable oil into a 16-quart stock pot or any large pot with lid. Heat to medium-high and sear the venison in small batches until all of it is nicely browned. Reserve the venison and add the potatoes, carrots and onion to the hot oil. Season well with salt and pepper and cook over medium heat for 10 minutes, stirring often. Return the meat to the pot and add all other ingredients. Bring the soup to a boil, then reduce heat to maintain a simmer. Simmer the soup for 4-6 hours, stirring occasionally and checking the seasoning level in case additional salt and pepper are needed.