Title: Venison savory stew
 Categories: Soups
      Yield: 8 servings
 
      2 lb Venison Roast (Boneless)
    1/2 c  White Wine
    1/8 c  Worcestershire Sauce
      1 c  Lentils
      1 lg Cucumber, Diced
      1    Jalepeno Pepper, Diced
      6 md Bannana Peppers, Chopped
      4 sm Potatoes, Quartered
      1    Box Of Fiber One
      1 pk Top Ramen Beef Fl. Noodles
      4    Triscuit Snack Crackers
    1/4 pk Ranch Dip Mix (Sour Cream)
 
  Do not skin, peel, or otherwise denude the vegetables or potatoes.
  Wash them briskly and then cut them up.  The good stuff is in the
  skin, always, as the skin is what was intended to serve, protect and
  defend the pulp and seeds. Fill large crock pot half full of clean
  cold water. Add ingredients. Let cook on low heat for 12-16 hours.
  Season as desired during last 1 hour of cooking, adding bay, etc., as
  suits your individual collection of buds. This recipe may be done
  with any game animal, except that squirrel tends to be far too
  stringy for my taste.  If you like hearty and thick, this stew is for
  you.  It would also go well with beef, obviously. I do recommend a
  bay leaf added to the top for the last hour.