Recipe - Venison With Spinach Fettuccine

1 pound Venison
1 pound Beef
Adolph's meat tenderizer
Water
2 7.6 oz. cans stew starter
4 Carrots, chopped
1 8.5 oz. can sweet peas
1 md Onion, minced
5 md Potatoes, minced
4 Celery stalks, chopped
4 tablespoon Butter
2 Beef bouillon cubes
1 Bay leaf
2 teaspoon Kitchen Bouquet
1 Garlic clove, minced
1 teaspoon 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 One half hours or until meat and
vegetables are tender. Use large 4quart pot.

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