Venison Soup - cooking recipe

Ingredients

2 lb. venison (shoulder, neck, etc.)
1 whole onion
water to cover
2 to 3 stalks celery, chopped or sliced
2 to 3 carrots, chopped or sliced
2 c. cabbage, chopped
4 cloves garlic, chopped (or to taste)
4 chicken bouillon cubes
3 or 4 potatoes (1-inch cubes)
pepper to taste
salt to taste (add last)

Preparation

In a Dutch oven,
add
meat,
onion and enough water to cover. Simmer until meat
is
tender
and starts falling from the
bone. Remove meat and let cool;
remove from bone.
Chop or
shred meat.
While you are removing meat from bone, bring water
to
a boil and add all but the potatoes.
Simmer 1 hour or
until almost tender.
Add meat and potatoes; simmer until potatoes
are tender.
You may remove the onion or chop it up after the meat is tender.