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Venison-Beef Stew

Yield: 5 servings
1 lb venison
1 lb beef
1 adolph's meat tenderizer
1 water
2 7.6 oz. cans stew starter
4 carrots, chopped
1 8.5 oz. can sweet peas
1 md onion, diced
5 md potatoes, diced
4 celery stalks, chopped
4 tb butter
2 beef bouillon cubes
1 bay leaf
2 ts kitchen bouquet
1 garlic clove, minced
1 ts worcestershire sauce

Cut up venison and beef into bite size pieces. Sprinkle with Adolph's meat tenderizer. Let set for 10 minutes; then brown meat. Add water and rest of ingredients and bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until meat and vegetables are tender. Use large 4-quart pot.

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