Venison Soup - cooking recipe

Ingredients

2 1/2 lb. venison, shank, flank or breast
2 qt. cold water
1 c. diced carrots
2 c. diced potatoes
3/4 c. diced celery
3/4 c. chopped onion
3 c. tomato juice
salt to taste (2 tsp. normal)
1/4 tsp. pepper
1/2 tsp. savory

Preparation

Simmer meat in salted water for 2 1/2 hours, skimming every so often.
Let broth stand overnight until fat congeals.
Remove fat. Add vegetables, juice and seasonings.
Simmer slowly for about 2 hours.