| 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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