Title: Venison-Beef Stew
Categories: Game Main
Yield: 5 Servings
| 1 | lb | Venison |
| 1 | lb | Beef |
| | | Adolph's meat tenderizer |
| | | Water |
| 2 | | 7.6 oz. cans stew starter |
| 4 | | Carrots, chopped |
| 1 | | 8.5 oz. can sweet peas |
| 1 | md | Onion, diced |
| 5 | md | Potatoes, diced |
| 4 | | Celery stalks, chopped |
| 4 | tb | Butter |
| 2 | | Beef bouillon cubes |
| 1 | | Bay leaf |
| 2 | ts | Kitchen Bouquet |
| 1 | | Garlic clove, minced |
| 1 | ts | 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 1 1/2
hours or until meat and vegetables are tender. Use large 4-quart pot.