Submitted By: Kris Hammes, Wapiti Meadows, Plymouth, Wisconsin
Ingredients:
- 2 lbs. ground elk meat
- 6 chicken bouillon cubes
- 6 beef bouillon cubes
- 1 diced onion
- 2 stalks diced celery
- 5 sliced carrots
- 4 diced potatoes
- 2 sliced parsnips
- 1 sliced turnip
- 1 10 oz. pkg. frozen peas
- 1 10 oz. pkg. frozen corn
- 9 cups water
- 1/8 tsp. garlic powder
- 1/4 tsp. pepper
- 1/2 tsp. salt
- 1/2 tsp. sweet basil
- 1/4 tsp. oregano
- 1/4 tsp. parsley
- 1 bay leaf
Instructions:
Brown ground elk meat in large kettle with salt, pepper, and garlic powder. Dissolve bouillon cubes in water and add to kettle. Add remaining ingredients. Cover and simmer until vegetables are tender, stirring occasionally, about 1 hour on medium heat. Discard bay leaf before serving.
