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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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