1 lb. Red Barn ground venison, fried and drained
1 can of stewed tomatoes
1 can tomato paste
1 can tomato soup
2 cans green beans
2 cans green peas
2 cans corn (one can be creamed)
2 cans pinto or kidney beans
2 cans mixed vegetables OR 2 potatoes and 3 carrots peeled and diced.
Directions:
Fry ground venison, drain, open cans and pour in all vegetables including juices. Stir well, bring to a boil and let simmer for 2-3 hours.
This makes about 5 quarts – it can be made ahead and frozen in amounts used at one time. Serve with corn bread