1 1/2 to 2 lbs. of deer soup bones, fairly meaty
2 stalks celery, thinly sliced
2 med. carrots, thinly sliced
2 med. onion, finely chopped
2 cloves garlic, minced
2 tbsp. butter
3 qts. water
1 bay leaf
1 tbsp. salt
3/4 tsp. dried marjoram leaves
1 1/2 to 2 c. cubed cooked deer
1 (16 oz.) can stewed tomatoes, undrained
1 (10 oz.) pkg. frozen corn

Heat oven to 400 degrees. Arrange bones in a single layer in large roasting pan or on baking sheet. Bake uncovered until bones are browned, 10 to 20 minutes. Drain, if needed. Set bones aside. In oven, cook and stir celery, carrots, onion, and garlic in butter over medium heat until tender. Add browned bones, water, bay leaf, salt, and marjoram. Heat to boiling.

Reduce heat; cover. Simmer until meat on bones is very tender, 1 1/2 to 2 hours. Remove bones; cool slightly. Remove meat from bones; discard bones. Return meat to oven. Add remaining ingredients. Simmer, uncovered, 1 hour longer. Discard bay leaf before serving. Makes 4 quarts.