- 2 pounds ground venison
- 1 onion, chopped
- 1 parsnip, sliced
- 3 potatoes, cubed
- 3 carrots, sliced
- 1/2 rutabagas, peeled and cubed
- 1 (16 ounce) can whole peeled tomatoes, with liquid
- 3 cubes beef bouillon cube
- 3 cups water
- 1/2 medium head cabbage, coarsely chopped
- 1 bay leaf
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Brown venison and onions in a large pot over medium heat. Mix in onion, parsnip, potatoes, carrots, rutabagas, tomatoes, bouillon, water, cabbage, bay leaf, oregano, salt and pepper. Bring to a boil, reduce heat to low and simmer 1 to 2 hours.