Smoky Venison soup

Note: This is a great use for leftovers, especially meat that was grilled.

Ingredients: 1 to 1/2 lbs. cooked venison, cubed
                  1/2 medium onion, chopped fine
                  2 medium tomatoes, chopped
                  1 tsp. olive oil
                  1 12-oz. beer
                  2 cups game or beef stock
                  1 6-oz. can of tomato sauce
                  2 tbsp. Liquid Smoke or hickory seasoning
                  1/2 tsp. salt
                  1 tsp. pepper
                  1 cup cooked rice or barley (optional)

          In a hot skillet, sauté venison cubes, onion, and tomatoes in oil for 2-3 minutes. Combine with liquid ingredients, seasonings, and rice or barley in kettle or large saucepan, cover, and slow simmer for 2 1/2 hours.

adapted from Amazing Venison Recipes, by Jim Zumbo (American Hunter, January 1999)