Hearty Venison Soup

Yield: 6 servings
4 tb corn oil
1 lb venison, cubed
1 lb sweet italian sausage
28 oz can tomatoes
3 c water
1 c chopped onions
1 tb worcestershire sauce
2 potatoes, peeled, cubed
1 c celery, sliced
In large kettle, heat oil, add venison, and brown all sides. Remove meat
with a slotted spoon and set aside. Add sausage, sliced, to kettle and
brown on all sides. Drain off drippings. Add tomatoes (broken up with a
spoon), water, onion, Worcestershire sauce, and browned venison. Heat to
boiling. Reduce heat to simmer, cover and cook until almost tender - about
1 1/2 hours. Add cubed potatoes and sliced celery and simmer until
vegetables and meat are tender, about 1 hour more.