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.