Venison savory stew

Yield: 8 servings

Measure Ingredient
2 pounds Venison Roast (Boneless)
½ cup White Wine
⅛ cup Worcestershire Sauce
1 cup Lentils
1 each Large cucumber, diced
1 each Jalepeno pepper, diced
6 eaches Med bannana peppers, chopped
4 eaches Small potatoes, quartered
1 each Indiv box of Fiber One
1 pack Top Ramen Beef fl.noodles
4 eaches Triscuit Snack Crackers
¼ pack Ranch Dip Mix(-sourcream)

Do not skin, peel, or otherwise denude the vegetables or potatoes.

Wash them briskley and then cut them up. The good stuff is in the skin, always, as the skin is what was intended to serve, protect and defend the pulp and seeds. Fill large crock pot half full of clean cold water. Add ingredients. Let cook on low heat for 12-16 hours.

Season as desired during last 1 hour of cooking, adding bay, etc., as suits your individual collection of buds. This recipe may be done with any game animal, except that squirrel tends to be far too stringy for my taste. If you like hearty and thick, this stew is for you. It would also go well with beef, obviously.

I do recommend a bay leaf added to the top for the last hour.

Similar recipes