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Ingredients
4 TB corn oil
1 LB venison, cubed
1 LB sweet Italian sausage
28 oz. can tomatoes
3 c water
1 c chopped onions
1 TB Worcestershire sauce
2 potatoes, peeled, cubed
1 c celery, sliced
Directions
In large kettle, heat oil, add venison, and brown all sides. Remove meat with a slotted spoon and set aside. Add sausage, sliced, to kettle and brown on all sides. Drain off drippings. Add tomatoes (broken up with a spoon), water, onion, Worcestershire sauce, and browned venison. Heat to boiling. Reduce heat to simmer, cover and cook until almost tender – about 1 1/2 hours. Add cubed potatoes and sliced celery and simmer until vegetables and meat are tender, about 1 hour more.
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