2 lb venison roast (boneless)
1/2 cup white wine
1/8 cup worcestershire sauce
1 cup lentils
1 each large cucumber, diced
1 each jalepeno pepper, diced
6 each med bannana peppers, chopped
4 each small potatoes, quartered
1 each indiv box of fiber one
1 package top ramen beef fl.noodles
4 each triscuit snack crackers
1/4 package ranch dip mix(-sourcream)
A Recipe for
Venison Savory Stew
Food Tip |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
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| Anonymous |
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Food Tip |
This is a recipe for Venison Savory Stew from the recipe cookbook of Recipes-to-go (Meat)
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| Elsie de Wolfe (Lady Mendl) |
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
Cookies are made of butter and love. |
| Norwegian Proverb |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
Chemicals, n: Noxious substances from which modern foods are made. |
| Author Unknown |
Do not skin, peel, or otherwise denude the vegetables or potatoes.
Wash them briskley 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.
Serves: 8
Venison Savory Stew Recipe brought to you by Recipes To-Go