Mexican Venison Soup

Mexican Venison Soup

1 lb ground venison 

1 medium yellow onion, diced

2 cloves garlic, finely minced 

14.5 oz can diced or stewed tomatoes

2 1/2 c. Water, divided 

4 medium russet potatoes, cut in large cubes

2 1/2 tsp Chili powder

2 1/2 tsp cumin

1 1/2 tsp salt 

1 tsp sugar

1/8 tsp black pepper 

Cook the ground venision with the onion and garlic until done. Drain all the grease off. In a large Dutch oven, add potatoes, 1 1/2 cups water, and salt. Bring to a boil and simmer for about 15 minutes until potatoes are beginning to get tender. Add the tomatoes, dry seasonings, and the other cup of water. Bring the mixture back to a boil and add the meat mixture. Simmer for 30-45 minutes.

Serve with cornbread. 

Zucchinni Fruit Bread

3 c Self-rising Flour 

2 c Sugar 

2 c shredded Zucchinni 

2 c Blueberries (or fruit of choice)

1 c Sour Cream 

2/3 c Canola Oil

3 large Eggs

3 tsp Vanilla Extract

1 tsp Baking Soda 

1 tsp Baking Powder 

1 tsp Salt

1 tsp Cinnamon 

Sift together flour, baking powder, baking soda, and salt in a large bowl. In a mixing bowl, beat eggs lightly with a mixer.  Slowly add sugar while beating.  Then do the same with the oil and follow with sour cream.  Add vanilla and cinnamon. 

Combine flour mixture and liquid mixture. Stir well. Add zucchinni and blueberries and fold into batter. 

Spray 2 9x5 inch loaf pans with cooking spray.  Preheat oven to 350°. Bake for 1 hour or until a knife inserted will come out clean.