Mountain top venison stew

3 Servings

Ingredients

QuantityIngredient
8ouncesVenison ham, cubed
1teaspoonCatsup
1Flour and/or saltine cracker
1teaspoonInstant coffee
1Dash of meat tenderizer
1can16 oz. red kidney beans
1Salt and pepper to taste
1can16 oz. potatoes
1Garlic to taste
1can16 oz. sliced carrots
½Onion, diced
1can8 oz. peas
1teaspoonWorcestershire sauce
¼Green pepper, diced

Directions

Cut venison into bite-size pieces and shake in mixture of crushed crackers, flour, meat tenderizer, salt, pepper and garlic salt. Brown meat in pot used to cook stew. Add water to cover. Add onion, Worcestershire sauce, catsup and 1 teaspoon instant coffee. Cover and cook on low heat for two hours. Add kidney beans, potatoes, carrots, peas and green pepper. Cover and cook on medium heat for 30 minutes. Add water as needed for desired thickness. Serve over toast or with favorite bread.