Nothing fancy here but, sure is delicious. An easy meal, that tastes delicious, very hearty, & will last a few days. Ive tried this a couple different ways. This method is by far the best.....for my taste buds anyways. I usually start with a decent size pot. Plenty of potatos...usually 5-6 decent size spuds, peeled & cubed. 1 large onion diced 1 package of celery diced 4-5 decent carrots, chopped 1 green pepper diced 2 cans of cut green beans 2 cans of whole kernel corn 2 cans of diced tomatos 1 can of diced green chilis 1 jar of Pace medium I will typically do all the chopping, & dicing first. Put all that into yer pot, then add all the cans of other veggys, sauces, etc. Will then typically have to add several cups of water. I usually add2-3 empty pace jar fulls. Add salt & pepper & cover. I will let this simmer for a solid 6-8hrs as is. Stirring occasionally. I usually start it on medium heat, & as it starts to boil, I will slowly back the heat down until it is hot at low setting. You won't be able to walk into the house without smelling it & getting hungry several hours later. After anywhere from 6-8hrs of simmering....... you can clearly tell by looking at it the veggys have permeated thoughout as the color & consistency has changed to more "soup-like". I will usually add more pepper at this point...lol. Finally about an hour before serving, I will add a Quart of canned venison. I will drain the juice & just add the meat to my soup. wow..!! Amazing. This last batch, that Im eating as I type this....I added 1quart, & 1 pint. Was perfect amount for this size soup. Ive tried making this with regualr venison that was cubed, rubbed, cooked, etc.... never as good imo. didn't care for it. Even tried it with backstrap that I cubed, & marinated.....the meat overpowered the veggys & wasn't very good. It was a thumbs down moment. Remember the canned venison is already cooked so, it doesn't need to be in there long before it's ate. Just needs to be heated up. the reason I don't add it till the end is, because it's so tender....it'll fall apart after awhile. This happens anyways after a couple days, if yours makes it that long but, Im just trying to prolong that. Now as good as this is .....it's one of those meals that is even better the next day. I usually will leave it covered & on the stove on the lowest setting overnight. OMG is it good the next day. Ive put it in the fridge & reheated it too but, you must be careful if you do this cause, too much heat after being in the fridge, & you'll burn the meat to the bottom of the pot. Obviously, one can add more spice or peppers to it for your own heat index, the recipe I posted is my most common way of making it..... sometimes I'll add some red pepper, or tabasco, or Hot Pace instead of medium. However, Ive served more satisfied stomachs with the above recipe/method than any other. So easy a caveman can do it.......
