*  Exported from  MasterCook  *
                            VENISON SAVORY STEW
 Recipe By     :
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        Venison Roast (Boneless)
      1/2  cup           White Wine
      1/8  cup           Worcestershire Sauce
    1      cup           Lentils
    1      large         Cucumber -- Diced
    1                    Jalepeno Pepper -- Diced
    6      medium        Bannana Peppers -- Chopped
    4      small         Potatoes -- Quartered
    1                    Box Of Fiber One
    1      package       Top Ramen Beef Fl. Noodles
    4                    Triscuit Snack Crackers
      1/4  package       Ranch Dip Mix (Sour Cream)
 Do not skin, peel, or otherwise denude the vegetables or potatoes. Wash
 them briskly 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.
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