Hunters Stew

• 1 1/2 lb. deer, cut into 2-inch cubes*
• 1 Tbsp. margarine or oil
• 1 minced clove garlic
• 1 chopped onion
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 tsp. monosodium glutamate
• 1 (8 oz.) can tomato sauce
• 1 c. water
• 1 c. mushroom soup
• 1/4 tsp. basil
• 1/4 tsp. thyme
• bay leaf
• 1/2 c. ketchup
• 4 carrots, cut into chunks
• 2 stalks celery, cut up
• 4 potatoes, cut in pieces

1. Brown meat in fat in heavy Dutch oven.
2. Add garlic and onion and saute.
3. Add salt, pepper and monosodium glutamate.
4. Stir in soup and water.
5. Cover and simmer 2 hours.
6. Add rest of ingredients. Cover and cook until tender, about 25 minutes.

deer, margarine, clove garlic, onion, salt, pepper, monosodium glutamate, tomato sauce, water, mushroom soup, basil, thyme, bay leaf, ketchup, carrots, stalks celery, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=613898 (may not work)