venison ragout

this is a stew that must cook for hours. it's best to start in morning and let cook all day long. we had it for Thanksgiving one year and it was a big hit! ADUST AMOUNTS TO HOW MANY YOU ARE SERVING!!

3 pounds venison, cut in cubes

6 potatoes, peeled and cubed

6 carrots, peeled and cut in chunks

fresh or frozen peas

chopped celery

chopped green,red and/or yellow peppers (optional)

any other vegetable that your family likes!

1 large onion, largely chopped

2 cloves garlic, chopped or crushed (can add more or less as desired.)

1 can tomatoes, whole or chopped

1 pickle, diced

thyme, oregano, salt, pepper, basil leaf paprika. (add to your own taste)

1/4 cup worcestershire sauce

1/4 cup steak sauce, more if you want a thicker gravy

brown meat in butter with onions,and garlic. Add salt, pepper and paprika. add remaining ingredients and cook on low heat all day. add water if necessary. one and a half hours before done add vegetables.

Serving Suggestions
we served this over noodles, but rice would also work. Or it can be served as a stew all by itself! HOPE YOU ENJOY IT!!