STEP 1:

Venison bones & scrap
2 lb. marrow bones
Bacon fat
3 stalks celery
3 carrots
2 onions
1 parsnip
1 bay leaf
1/2 tsp. thyme
1 c. white wine
1/2 c. tomato puree or sauce
Water

Brown bones and scrap in bacon fat. Add vegetables and continue cooking until vegetables are soft. Add spices and puree. When sauce bubbles, add wine. Cover mixture with water. Cook 5 hours. Simmer. Strain. Serves 6 people.

STEP 2:

2 lb. diced venison
3 c. diced celery, onion, carrots
1/4 c. Madeira

Brown meat. Add vegetables when soft. Pour over strained stock. Bring soup to boil. Skim fat. Season with salt and pepper. Finish off with Madeira.