15 lb fully ripe tomatoes, chopped
2 c celery, chopped
3 lg onions, chopped
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 this amazing delectable roast.
© Can Stock Photo Inc. / gvictoria