Title: Venison Savory Stew
Categories: Soup
Yield: 8 Servings
| 2 | lb | Venison Roast (Boneless) |
| 1/2 | c | White Wine |
| 1/8 | c | Worcestershire Sauce |
| 1 | c | Lentils |
| 1 | lg | Cucumber, Diced |
| 1 | | Jalepeno Pepper, Diced |
| 6 | md | Bannana Peppers, Chopped |
| 4 | sm | Potatoes, Quartered |
| 1 | | Box Of Fiber One |
| 1 | pk | Top Ramen Beef Fl. Noodles |
| 4 | | Triscuit Snack Crackers |
| 1/4 | pk | Ranch Dip Mix (Sour Cream) |
Do not skin, peel, or otherwise denude the vegetables or potatoes. Wash
them briskly 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.