Mountain top venison stew
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Venison ham, cubed |
| 1 | teaspoon | Catsup |
| 1 | Flour and/or saltine cracker | |
| 1 | teaspoon | Instant coffee |
| 1 | Dash of meat tenderizer | |
| 1 | can | 16 oz. red kidney beans |
| 1 | Salt and pepper to taste | |
| 1 | can | 16 oz. potatoes |
| 1 | Garlic to taste | |
| 1 | can | 16 oz. sliced carrots |
| ½ | Onion, diced | |
| 1 | can | 8 oz. peas |
| 1 | teaspoon | Worcestershire sauce |
| ¼ | Green pepper, diced | |
Directions
Cut venison into bite-size pieces and shake in mixture of crushed crackers, flour, meat tenderizer, salt, pepper and garlic salt. Brown meat in pot used to cook stew. Add water to cover. Add onion, Worcestershire sauce, catsup and 1 teaspoon instant coffee. Cover and cook on low heat for two hours. Add kidney beans, potatoes, carrots, peas and green pepper. Cover and cook on medium heat for 30 minutes. Add water as needed for desired thickness. Serve over toast or with favorite bread.
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