5
servings
1
lb venison
1
lb beef
1
adolph's meat tenderizer
1
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 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.