Hunter’s Booya


6 lbs. venison
4 wild ducks, cut into halves
2 lbs. cubed pork
2 1/2 lbs. soup bones
4 large onions, sliced

2 cups fresh parsley sprigs
1/2 cup dry lima beans
1/2 cup dry split peas
1/4 cup salt
2 tbsp. pepper
2 tbsp. garlic salt

1 tbsp. crumbled dried basil leaves
1 tbsp. crumbled dried oregano leaves

1 tsp. crumbled dried savory leaves

In very large kettle, combine all above ingredients. Heat to boiling. Reduce heat, cover and simmer 4 to 5 hours, or until meat is tender. Remove meat and bones from kettle and set aside to cool slightly. Pull meat from bones and cut meat into cubes; discard bones. Skim fat from stock and return meat to kettle.

3 cups diced carrots

3 cups diced celery
1 large head red cabbage, coarsely chopped

1 cup diced rutabaga
1 cup diced green bell pepper

After returning boned meat to kettle, add all above ingredients. Cover and simmer for 1 hour.

3 (28-oz.) cans tomatoes, undrained
3 (15 1/2 oz.) cans cut green beans, undrained
2 (10-oz.) pkgs. frozen peas

2 (10-oz.) pkgs. frozen whole-kernel corn

After simmering fresh vegetables for an hour, add all above ingredients. Cover and simmer for 1 hour longer. Serves 30 to 35 generously.

Paul J. Woychik
Arcadia, WI

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