15 lb fully ripe tomatoes, chopped
2 c celery, chopped
3 lg onions,
3 garlic cloves, minced/mashed
2 t salt
3/4 t pepper
2 t prepared horseradish
1/3 c lemon juice
Worcestershire to taste
1/4 c sugar, or to taste
Combine all ingredients in a large pan over med/high heat. When mix boils, reduce heat to med and continue to cook for 20 minutes. Remove from heat, cool 10 minutes. Using a blender, puree until smooth, using about 1/4 of the mix at a time. Strain and discard pulp if using as a drink. Store in covered container in the fridge, shake well before drinking.
If using as a base for Beef/Venison recipes, simply vacuum seal and store in fridge or freezer.
To make a meal: add 4 c. juice blend with a red meat roast in a crockpot, cook on med/high all day. Delicious!
To Make a Melt in your Mouth Venison Roast:
Take 2-4 pounds of any cut (the tougher, the better!), Venison Meat, place in a crockpot. Add 1 recipe of Onion Soup Mix and enough Juice to cover, approximately 4 cups. (If using more than 4 cups of juice, add another packet of soup mix). Add 2 Onions, peeled and quartered.
Cover and cook over medium heat ALL day. When you get home from work, your mouth will be watering when you walk through the door from
© Can Stock Photo Inc. / gvictoria