Name: Venison-Beef Stew
Ingredients: 1 lb Venison; 1 lb Beef; Adolph's meat tenderizer; Water; 2 7.6 oz. cans stew starter; 4 Carrots, chopped; 1 8.5 oz. can sweet peas; 1 md Onion, diced; 5 md Potatoes, diced; 4 Celery stalks, chopped; 4 tb Butter; 2 Beef bouillon cubes; 1 Bay leaf; 2 ts Kitchen Bouquet; 1 Garlic clove, minced; 1 ts Worcestershire sauce

CATEGORY	CUISINE	TAG	YIELD
Meats		Wild game, Main dish	5	Servings

INGREDIENTS

1	lb	Venison
1	lb	Beef
		Adolph's meat tenderizer
		Water
2		7.6 oz. cans stew starter
4		Carrots, chopped
1		8.5 oz. can sweet peas
1	md	Onion, diced
5	md	Potatoes, diced
4		Celery stalks, chopped
4	tb	Butter
2		Beef bouillon cubes
1		Bay leaf
2	ts	Kitchen Bouquet
1		Garlic clove, minced
1	ts	Worcestershire sauce

INSTRUCTIONS

Cut up venison and beef into bite size pieces.
Sprinkle with Adolph's meat tenderizer.  Let set for
10 minutes; then brown meat. Add water and rest of
ingredients and bring to a boil.  Reduce heat, cover
and simmer for 1 1/2 hours or until meat and
vegetables are tender.  Use large 4-quart pot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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