Versatile Venison Stew
1 lb ground venison
2 large onions, diced
3 cups potatoes, diced
1 tablespoon dried parsley
salt and pepper
1 -2 bouillon cubes
water, enough to cover by 1 inch
1 (10 3/4 ounce) cans condensed tomato soup
Crumble meat into 4 quart stock pot. Add remaining ingredients, except the soup. Simmer until potatoes are fork tender. Add tomato soup. Stir until soup is dissolved. Serve hot.
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