Black Bean Soup with Venison
Ingredient List:
Assembly Instructions
Soak the beans overnight in 1 quart of the water.
The next morning, pour the water and beans into a large soup kettle and add 2 quarts water, salt pork, venison, carrots, onions, salt, and spices. Cover and simmer for 3 to 4 hours.
Remove the meat and put the soup through a sieve, or blend in a blender until smooth. Add meat back to soup mixture. Serve piping hot in a tureen garnished with hard-boiled eggs and lemon slices. Add the sherry just before serving.
The Complete Venison Cookbook by Harold W. Webster, Jr.
Serving Size: Serves 20 | |
