Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Corn oil |
| 1 pounds | Venison, cubed |
| 1 pounds | Sweet Italian sausage |
| 28 ounces | Can tomatoes |
| 3 cups | Water |
| 1 cup | Chopped onions |
| 1 tablespoon | Worcestershire sauce |
| 2 | Potatoes, peeled, cubed |
| 1 cup | Celery, sliced |
In large kettle, heat oil, add venison, and brown all sides. Remove meat with a slotted spoon and set aside. Add sausage, sliced, to kettle and brown on all sides. Drain off drippings. Add tomatoes (broken up with a spoon), water, onion, Worcestershire sauce, and browned venison. Heat to boiling. Reduce heat to simmer, cover and cook until almost tender - about 1½ hours. Add cubed potatoes and sliced celery and simmer until vegetables and meat are tender, about 1 hour more.
Posted by Earl Shelsby. Courtesy of Fred Peters.