Venison Soup

1 lb. venison diced into 1/2 - 3/4 inch pieces
I large diced onion
10 small diced carrots
1 c. diced celery
Salt and pepper to taste
1 T. sugar
1 T. bacon fat
1 can sweet corn
1 c. lima beans

In a pot, sauté onions and venison together until brown. Add the remainder of ingredients. Cover with water or stock. Simmer on low until meat is tender. Allow the soup to cool. Store in your refrigerator for one day. Reheat and serve the next day.

Janice Lansing
Cresco