Venison Savory Stew

Name: Venison Savory Stew
Ingredients: 2 pounds venison roast, boneless; 1/2 cup white wine; 18 cup worcestershire sauce; 1 cup lentils; 1 large cucumbers diced; 1 each jalapeno pepper diced; 6 medium banana peppers chopped; 4 small potatoes quartered; 1 box fiber one; 1 package ramen noodles; 4 each crackers triscuit; 1/4 package salad dressing mix, ranch

12 ingredients

9 steps

Ingredients

2 pounds venison roast, boneless
1/2 cup white wine
18 cup worcestershire sauce
1 cup lentils
1 large cucumbers diced
1 each jalapeno pepper diced
6 medium banana peppers chopped
4 small potatoes quartered
1 box fiber one
1 package ramen noodles
4 each crackers triscuit
1/4 package salad dressing mix, ranch

Directions

1

Do not skin, peel, or otherwise denude the vegetables or potatoes.
2

Wash them briskly and then cut them up.
3

The good stuff is in the skin, always, as the skin is what was intended to serve, protect and defend the pulp and seeds.
4

Fill large crock pot half full of clean cold water.
5

Add ingredients.
6

Let cook on low heat for 12 to 16 hours.
7

Season as desired during last 1 hour of cooking, adding bay, etc., as suits your individual collection of buds.
8

This recipe may be done with any game animal, except that squirrel tends to be far too stringy for my taste.
9

If you like hearty and thick, this stew is for you.