Yield: 5 Servings
Measure | Ingredient |
---|---|
1 pounds | Venison |
1 pounds | Beef |
\N \N | Adolph's meat tenderizer |
\N \N | Water |
2 \N | 7.6 oz. cans stew starter |
4 \N | Carrots, chopped |
1 \N | 8.5 oz. can sweet peas |
1 medium | Onion, diced |
5 mediums | Potatoes, diced |
4 \N | Celery stalks, chopped |
4 tablespoons | Butter |
2 \N | Beef bouillon cubes |
1 \N | Bay leaf |
2 teaspoons | Kitchen Bouquet |
1 \N | Garlic clove, minced |
1 teaspoon | Worcestershire sauce |
Cut up venison and beef into bite size pieces. Sprinkle with Adolph's meat tenderizer. Let set for 10 minutes; then brown meat. Add water and rest of ingredients and bring to a boil. Reduce heat, cover and simmer for 1½ hours or until meat and vegetables are tender. Use large 4-quart pot.