Preparation:
This soup is processed in a blender to achieve its smooth texture. If you
prefer to see the whole beans, you may omit this step. Bring beans and 2
quarts water to a boil in a large Dutch oven; reduce heat, cover, and
simmer 2 hours. Add remaining 2 quarts water, venison, and next 7
ingredients. Return to a boil; cover, reduce heat, and simmer, stirring
occasionally, 2 hours. Remove from heat and cool. Remove venison. Process
half of bean mixture in a blender until smooth, stopping to scrape down
sides.Repeat procedure with remaining bean mixture, and return to Dutch
oven; stir in venison. Cook until thoroughly heated, and stir in sherry.
Serve with desired toppings. |
