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.