Venison Soup - cooking recipe

Ingredients

9 c. water
1 c. vinegar
2 lb. cubed venison
1 tsp. salt
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 c. minced carrot
1 c. minced celery
1 chopped onion
1 chopped green pepper
1 chopped potato

Preparation

Marinate venison in 3 cups water and vinegar for 4 hours before cooking.
Drain and cook in saucepan with 6 cups salted water until tender.
Add tomato paste and tomato sauce; stir well. Add vegetables and season to taste.
Cook until done.
Serves 4.