Yield: 6 servings
|4 tablespoons||Corn oil|
|1 pounds||Venison, cubed|
|1 pounds||Sweet Italian sausage|
|28 ounces||Can tomatoes|
|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.