Ingredients:

1 onion, chopped
2 to 3 cloves of garlic, minced
salt
pepper
horseradish
venison
oil
red wine
2 to 3 stalks of celery, thinly sliced
2 to 3 carrots, sliced
1 to 2 potatoes, peeled and chopped
shrimp
beef stock or bullion
1 can of diced tomatoes

Directions:

Saute onion for 2 to 3 minutes. Add garlic, salt, pepper and horseradish, cook for 1 more minute. Add Bloody Mary mix, diced tomatoes, beef stock, potatoes, celery and carrots. Bring to a boil, reduce heat and simmer until vegetables are tender. While soup is cooking, brown venison in oil and red wine, season with salt and pepper. Once venison is cooked, add to soup along with shrimp.