Instructions: In a large pot, cover venison with cold water, cover and bring to gentle simmer. Do not boil. Simmer about 30 minutes. Add onions, celery, carrots, bay leaves, cloves and peppercorns. Simmer gently about 30 minutes, or until tender.

Meanwhile, in another pot, cover potatoes and cabbage with cold water. Bring to a low boil; cook about 20 minutes, until tender.

In a small bowl, combine horseradish and yogurt. Divide vegetable stock into 4 bowls; place meat and vegetables in the bowls. Serve horseradish sauce on the side.

This recipe yields 4 servings.

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