Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  dried black beans
  4             quarts  water   divided
  2             pounds  venison stew meat
     1/4         pound  salt pork
  1                     carrot  sliced
  2                     onions  chopped
  1         tablespoon  salt
     1/4      teaspoon  ground red pepper
     1/4      teaspoon  ground cloves
     1/8      teaspoon  ground mace or ground nutmeg
     1/2           cup  dry sherry
                        Toppings: 3 hard-cooked eggs    thinly
                        sliced;
  1                     lemon   thinly sliced

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.

Nutritional Information:

2311 Calories (kcal); 97g Total Fat; (39% calories from fat); 90g Protein; 244g Carbohydrate; 98mg Cholesterol; 8044mg Sodium