Vegetable and Venison Stew



submitted by rosskat

from NY, USA



2 large white potatoes cubed

2 large sweet potatoes cubed

1 to 2 cups carrots coarse cut up or use whole baby carrots

1 large onion chopped

1 head of garlic peeled

1 cup celery coarse chopped

1 or 2 large green bell peppers coarse chopped

3 Tbs fresh chopped parsley

1 cup kernel corn

1 to 2 cups frozen green peas

3 lb venison ( or beef ) meat cut up/cubed

1 cup water or beef broth

1 bottle hickory smoked barbecue sauce ( tomato based )

salt and pepper to taste

flour to thicken gravy



In a crockpot place everything ( except peas ) and cover and cook low

about 10 hours. Turn setting to high and thicken liquids with gravy flour,

Stir in peas and cook 10 minutes longer. Serves 10. Add vegetables of

choice to change the recipe if desired. Serve with a nice green salad.





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