1 Pound Venison or beef short ribs or shanks
2 Quart Water
2 Large Onions, quartered
2 Ripe tomatoes, seeded and diced
1 Large Sweet bell pepper, seeded and diced
1 Cup Fresh or frozen okra
1/2 Cup diced potatoes
1/2 Cup sliced carrots
1/2 Cup Fresh or frozen corn kernels
1/4 Cup Chopped celery
Salt and ground pepper to taste

Put meat, water, and onions in a heavy soup kettle.
Cover and bring to a boil over high heat.
Reduce heat to low and simmer for 3 hours.
Remove meat, let cool, and discard bones, returning meat to pot.
Stir in remaining vegetables and simmer, partially covered for 1 1/2 hours.
Season with salt and pepper.

Ruff Justice