Ingredients

2 lbs. ground elk
1/2 t. salt
1/4 t. pepper
1/8 t. garlic powder
9 c. hot water
6 chicken bouillon cubes
6 beef bouillon cubes
1 med. onion, diced
3 sticks celery, diced
5 carrots, diced
4 med. potatoes, diced
2 parsnips, sliced
1 med. turnip, sliced
10 oz. pkg. frozen peas
10 oz. pkg. frozen corn
1 1/2 t. Worcestershire sauce
1 t. sweet basil
1/2 t. oregano
1 t. parsley flakes
1 t. rosemary
1 bay leaf

Directions

Brown meat in a large kettle with salt, pepper and garlic powder. Dissolve bouillon cubes in two cups water and add to pot. Add remaining water and all other ingredients. Cover and simmer on medium heat until vegetables are tender, stirring occasionally, for about 1 hour. Remove bay leaf.

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