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Venison Savory Stew
2 lb Venison Roast (Boneless)
1/2 c White Wine
1/8 c Worcestershire Sauce
1 c Lentils
1 Large cucumber, diced
1 Jalepeno pepper, diced
6 Med bannana peppers, chopped
4 Small potatoes, quartered
1 Indiv box of Fiber One
1 pk Top Ramen Beef fl.noodles
4 Triscuit Snack Crackers
1/4 pk Ranch Dip Mix(-sourcream)
Do not skin, peel, or otherwise denude the vegetables or potatoes. Wash them briskley 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 slow cooker 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.
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