Venison Stew
13 ingredients
6 steps
Ingredients
- 40 lb. venison
- 10 lb. onions
- 10 lb. Irish potatoes
- 5 lb. carrots
- 1 (6 oz.) Texas Pete
- 2 (15 oz.) bottles Worcestershire sauce
- 6 pkg. French's brown gravy mix
- 6 family size cream of mushroom soup
- 2 lb. Parkay margarine
- 5 (16 oz.) cans creamed corn
- 1 qt. mustard
- 1 pt. vinegar
- salt and pepper to taste
Directions
-
1Cook meat until tender; remove from pot.
-
2Cut meat into small pieces.
-
3Put meat back in pot with about 2 gallons of water.
-
4When meat starts to boil, add onions, potatoes and carrots.
-
5Cook until tender.
-
6Add other ingredients and cook until desired thickness.
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