2 1/2 lbs. venison (shank, flank, neck or breast meat)
2 qts. cold water
1 c. diced carrots
1 1/2 c. diced potatoes
3/4 c. diced celery
1/2 c. finely chopped onion
2 tbsp. finely chopped parsley
3 c. tomato juice
2 tbsp. salt
1/4 tsp. pepper
1/2 tsp. savory
1 tbsp. sugar

Simmer meat in salted water for 2 to 2 1/2 hours, skimming occasionally. Let broth stand overnight or until fat has congealed. Remove congealed fat and add vegetables, juice, and seasonings. Simmer slowly for about 2 hours. Mothers--serve this to a hungry family and plan to be adored immediately.