Title: Mountain Top Venison Stew
Categories: Ethnic Meat Soup
Yield: 3 Servings
| 8 | oz | Venison ham, cubed |
| 1 | ts | Catsup |
| 1 | | Flour and/or saltine cracker |
| 1 | ts | Instant coffee |
| 1 | | Dash of meat tenderizer |
| 1 | cn | 16 oz. red kidney beans |
| 1 | | Salt and pepper to taste |
| 1 | cn | 16 oz. potatoes |
| 1 | | Garlic to taste |
| 1 | cn | 16 oz. sliced carrots |
| 1/2 | | Onion, diced |
| 1 | cn | 8 oz. peas |
| 1 | ts | Worcestershire sauce |
| 1/4 | | Green pepper, diced |
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.