2-3 lbs. venison from shank, flank or neck - bones may be used
1 1/2 qts. cold water
1 bunch celery, cubed
2 tbsp. salt
2 or 3 onions
1 bay leaf
5-6 cubes carrots
2 c. chopped tomatoes
2 med. size potatoes, cubed
1/2 tsp. savory

Simmer the meat slowly in the water for about 2 hour, skimming the surface several times. Let the broth stand overnight. The next morning, skim off any congealed fat. Add the cubed vegetables and cook another hour and a half to two hours.