Title: Black Lava Venison Soup
Categories: Amerind Soup Venison
Yield: 10 Servings

1/2	c	Corn oil
1	lb	Chorizo sausage; chopped
1	lb	Venison back roast; chopped
1	ts	Salt
2	md	Onions; chopped
4	cl	Garlic; roasted & chopped
1	tb	Celery seeds
6	c	Water
2	c	Black turtle beans; cooked
2	c	Tomatoes; cooked & chopped
2		Bay leaves
		Any combination of the
		. following to suit your
		. taste:
1	sm	Negro, Ancho or pasilla
		. pepper; roasted & chopped
2	md	Poblano or mulato peppers;
		. roasted & chopped
1	sm	Jalapeno pepper; roasted &
		. chopped
2	tb	Ground cumin
1	tb	Chili powder; roasted
1/2	tb	Freshly ground pepper
2	tb	Epazote or oregano; chopped

Heat the oil in a large skillet over medium-high flame, and add the chorizo, cooking and stirring quickly to sear in the juices. Spoon the chorizo over to one edge of the skillet, and add the venison bits, stirring and cooking quickly. Add half of the salt to the cooking meat, stir well, and spoon to one side. Add the onions, garlic and celery seeds. Cook thoroughly, stirring well. Cover and rest this while you prepare the next part.

In a deep pot, place the water, beans, tomatoes and bay leaves, and cook over medium heat, moderating it to a slow, bubbling boil for 20 minutes, covered. Stir occasionally.

Add the hot meat mixture to the vegetable and bean pot, stirring thoroughly. Add all the remaining ingredients, blending carefully, and simmer for 15 minutes. Serve hot with additional hot sauce, cold sour cream, spicy popcorn or your favorite salsaa and breads.

This soup is even better made in the morning and served in the evening, as the flavors mingle and develop a wonderful fragrance. The "hot lava" look of this soup is wonderfully enhanced by surrounding it with bright bowls of diced, colorful bell peppers, red onions, diced celery and whole, fresh cranberries that can be used as garnishes.

Makes about 10 servings. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Scanned and formatted for you by The WEE Scot -- paul macGregor

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