venison ragout

Introduction
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!!

Ingredients
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

Directions
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!!