Recipe - Venison Steaks With Scotch Sour Sauce

2 pound Venison; cubed
1 cup Onion; minced
12 Potatoes; minced
6 Carrots; minced
1 pack Mixed Veggies; frozen
1 cup Celery; minced
One fourth cup Barley
8 cup Water
1 teaspoon Seasoning salt
1 Garlic clove; minced
1 teaspoon Salt
One half teaspoon Pepper
2 tablespoon Parsley, dry
1 tablespoon Beef Soup Base
1 pack Gravy Mix
1 Bay leaf

Sear venison until brown on all sides. Add water. Add celery, carrots,
potatoes, onions, and all other ingredients except frozen veggies. Cook on
medium until vegetables are tender and meat is cooked through. Add frozen
veggies and cook until hot. Remove bay leaf. Serve with hard rolls. May
need to add additonal broth.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini