Venison Herb Stew

• 1 1/2 lb. venison, cut in 2-inch cubes
• 1 Tbsp. butter or margarine
• 1 clove garlic, minced
• 1 medium onion, chopped
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 tsp. monosodium glutamate (m.s.g.)
• 1/4 tsp. basil
• 1 can condensed tomato soup (10 to 12 oz.) plus 1 c. water
• 1/4 tsp. thyme
• 1 bay leaf
• 1/2 c. catsup
• 3 carrots, cut in 1/2-inch rounds
• 1 1/2 c. celery, cut in 1-inch pieces
• 4 medium potatoes, quartered

1. Lightly brown meat in butter or margarine in heavy Dutch oven. Add garlic and onion and saute until transparent.
2. Add salt, pepper and monosodium glutamate; stir in soup and water.
3. Cover and simmer about 2 hours.
4. Add other ingredients.
5. Cover and cook on top of range until vegetables are tender (about 25 minutes). Serves 6.

cubes, butter, clove garlic, onion, salt, pepper, glutamate, basil, tomato soup, thyme, bay leaf, catsup, carrots, celery, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=890098 (may not work)