Parboil rabbits or squirrels; remove meat from bones. Save broth. Cut venison into chunks, flour, and brown. Add all ingredients to a large pot and simmer slowly for about an hour with the pot covered. When meats are tender, check if seasoning adjustment is needed. Add water to thin if required. Serve in soup bowls. A dash or two of tabasco can be substituted for the red pepper. Modify ingredients according to availability. Recipe date: 01/15/63
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|Serving Size: 1 Serving (2727g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1078 (48%)|
|Amt Per Serving||% DV|
|Total Fat 119.8g||160 %|
|Saturated Fat 64.7g||323 %|
|Monounsaturated Fat 27.7g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 405.3mg||125 %|
|Sodium 1689.6mg||58 %|
|Potassium 3127.7mg||82 %|
|Total Carbohydrate 99.7g||29 %|
|Dietary Fiber 19.7g||79 %|
|Sugars, other 80g|
|Protein 208.1g||297 %|
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Calories per serving: 2229
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