Everything Old is New Again

Lois Wiirre

By Lois Wiirre

Special to the Dispatch

On one recent trip to town, I was in the check-out aisle and found myself in between three avid deer hunters. They started talking about zones, license cost, deer stands, knives, party hunters, and if they had the orange hunting clothes on the clothes line yet as well as what they have seen on the trail cameras.

So, I was soon on my way to make what I can for deer camp this year. They generally like a hearty hotdish, but I changed it up and made split pea soup. I added a surprise ingredient—venison instead of ham. It is surprisingly good and it can be made in a crock pot and cook all day long.

Enjoy and I hope everyone had a safe and happy deer hunt.

’til we meet in the kitchen again… Coffee is on.

Split pea soup

• 1 1/2 cups dry split peas, rinsed

• 2 1/2 quarts water

• 7-8 whole allspice tied in a cheesecloth bag

• 2 tsp. salt

• 1/2 tsp. pepper

• 6 large potatoes, peeled and cut into 1/2 inch cubes

• 6 carrots, chopped

• 2 medium onions, chopped

• 2 cups cubed venison meat (I like to soak my venison in buttermilk overnight to draw out some of the wild taste)

• 1/2 medium cabbage shredded


In a large crock pot combine peas, water, allspice, salt and pepper. Bring to a medium temperature. Reduce heat to low. Stir in potatoes, cabbage, carrots, onions, venison (but not the buttermilk marinade). Simmer for 3-4 hours, stirring occasionally. Discard allspice before serving. Add water if needed.