Trim fat from meat, boil in broth/bullion water until meat can be easily separated from bones. Separate meat from bones. Put in pot with fresh water and add above ingredients. All ingredients may be adjusted for taste and amount of meat. Bring to boil, then reduce heat and simmer for several hours, at least 4-6 hours, the longer the better. Freezes well.

DELICIOUS! No gamey flavor at all. This recipe works well with deer and elk.

Thanks to Jerry Hickey for this recipe.