Venison Savory Stew

• 2 pounds venison roast, boneless
• 1/2 cup white wine
• 18 cup worcestershire sauce
• 1 cup lentils
• 1 large cucumbers diced
• 1 each jalapeno pepper diced
• 6 medium banana peppers chopped
• 4 small potatoes quartered
• 1 box fiber one
• 1 package ramen noodles
• 4 each crackers triscuit
• 1/4 package salad dressing mix, ranch

1. Do not skin, peel, or otherwise denude the vegetables or potatoes.
2. Wash them briskly and then cut them up.
3. The good stuff is in the skin, always, as the skin is what was intended to serve, protect and defend the pulp and seeds.
4. Fill large crock pot half full of clean cold water.
5. Add ingredients.
6. Let cook on low heat for 12 to 16 hours.
7. Season as desired during last 1 hour of cooking, adding bay, etc., as suits your individual collection of buds.
8. This recipe may be done with any game animal, except that squirrel tends to be far too stringy for my taste.
9. If you like hearty and thick, this stew is for you.

venison roast, white wine, worcestershire sauce, lentils, cucumbers, jalapeno pepper, banana peppers, potatoes, fiber one, ramen noodles, crackers triscuit, salad dressing mix

Taken from recipeland.com/recipe/v/venison-savory-stew-41058 (may not work)