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Venison Rutabaga Stew
1 medium Onion -- sliced 1/4" thick
1/2 small Rutabaga -- pared and cubed
4 Celery stalks -- sliced diagonally
1 teaspoon Salt
1 1/2 pounds Venison stew meat
1/4 cup Snipped parsley
1/2 teaspoon Basil
1 Beef bouillon cube -- dissolved in 3/4 cup Hot water
Place onion, rutabaga and celery in slow cooker and sprinkle with salt. Add stew meat on top of vegetables; sprinkle parsley and basil over all. Pour beef bouillon over vegetables and meat. Cover and cook on LOW heat for 9 to 10 hours. Thicken liquid in pot for gravy.
This recipe yields 4 servings.
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