Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Chopped parsley, 1/2 t -and pepper to taste.
-basil, 1/4t thyme and salt

In a soup kettle cook 3 onions, chopped, in a little olive oil until
they are tender and golden. Stir in 1 lb. ground venison and several
minced garlic cloves and cook the mixture, separating the venison
with a fork, until it is brown. Add 3 cups beef stock, 2 large tins
tomatoes, 2 c each of potatoes, celery, green beans and carrots, all
diced, 1 c dry red wine, Bring the soup to a boil, reduce the heat
and simmer for about 1 to 1 1/4 hours.

Proportions of ingredients are flexible. More veggies are nice.

This recipe was probably from the Earle R. MacAusland Gourmet empire
of 30+ years ago. Originally the recipe specified ground beef.
Carolyn Cline

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