| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Stews, Main dish | 12 | Servings | |
INGREDIENTS
| 2 | lb | Venison; cubed |
| 1 | c | Onion; diced |
| 12 | Potatoes; diced | |
| 6 | Carrots; diced | |
| 1 | pk | Mixed Veggies; frozen |
| 1 | c | Celery; diced |
| 1/4 | c | Barley |
| 8 | c | Water |
| 1 | ts | Seasoning salt |
| 1 | Garlic clove; minced | |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 2 | tb | Parsley, dry |
| 1 | tb | Beef Soup Base |
| 1 | pk | Gravy Mix |
| 1 | Bay leaf |
INSTRUCTIONS
Sear venison until brown on all sides. Add water. Add celery, carrots, potatoes, onions, and all other ingredients except frozen veggies. Cook on medium until vegetables are tender and meat is cooked through. Add frozen veggies and cook until hot. Remove bay leaf. Serve with hard rolls. May need to add additonal broth. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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