DateSeptember 1, 2015

Cajun-Flavored Venison Soup

4 lb Venison shanks
4 c Water
28 oz Can crushed tomatoes
1 c Celery, chopped
1 c Onions, chopped
1 ts Garlic, minced
1 tb Cajun seasoning
2 ea Beef bouillon cubes
2 c Cabbage, chopped
1 c Green bell peppers, chopped
1/4 c Lemon juice
2 c Cooked rice

Place venison shanks, water, tomatoes, celery, onion, garlic, seasonings and bouillon in large soup pot.
Bring to a boil and reduce the heat.
Cover and simmer for 2 hours, stirring occasionally.
Remove the shanks and cut the meat from bone into small pieces.
Return meat with cabbage and green peppers.
Continue to simmer until meat and vegetables are tender.
Stir in lemon juice. Serve with 1/4 cup rice.

Skillet Squirrel Hash

2 c Squirrel, cooked, diced
2 c Small potatoes, cubed
1/2 c Chicken broth
2 tb Onion, minced
x Salt and pepper to taste
x Dash of paprika
1/4 Stick of butter

Mix squirrel, potatoes, broth and onion.
Season with salt and pepper.
Dust with paprika.
Cook in skillet with the melted butter for about 30 minutes over low heat, stirring often.