2 lb Red Barn Venison chunks |
1 ts Coarsely ground pepper |
2 lg Potatoes, diced |
1 cn Tomato sauce |
4 Carrots, diced |
3 tb Chunky peanut butter |
1 c Red table wine |
2 ts Soy sauce |
2 md Onions, chopped |
1 c Beef broth (use enough to cover) |
2 Bay leaves |
1 Clove garlic, minced |
1 1/2 ts Salt |
1 ts Thyme |
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