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Elk Royale Soup

2 pounds ground elk
6 chicken bouillon cubes
6 beef bouillon cubes
1 medium diced onion
3 sticks celery, diced
5 carrots, diced
4 medium potatoes, diced
2 parsnips, sliced
1 medium turnip, sliced
10 oz. package frozen peas
10 oz. package frozen corn
9 cups water
1/8 tsp. garlic powder
¼ tsp. pepper
½ tsp. salt
1 tsp. sweet basil
¼ tsp. oregano
¼ tsp. parsley
1 bay leaf

Brown meat in large kettle with salt, pepper, and garlic powder. Dissolve bouillon cubes in water, and add to pot. Add remaining water and other ingredients. Cover and simmer until vegetables are tender, stirring occasionally, about one hour on medium heat. Discard bay leaf before serving.

Kris Hammes, Hillcrest Farms, Inc.
Plymouth, Wisconsin
IEBA 3rd Cookbook


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Venison-meat.com or Venison.deerfarmer.com
The Deer Farmers’ Information Network
Box 8220, Edmonton, Alberta Canada T6H 4P1
Phone: 1-800-267-9997 or 1-780-430-8245
Fax: 1-800-267-9993 or 1-780-434-0412
E-mail: info@deerfarmer.com