- 1 lb. venison, cubed
- 1 (46 oz.) can vegetable cocktail juice (V-8)
- 1 (28 oz.) can whole tomatoes, chopped
- 2 medium red onions, chopped
- 1 Tbsp. Worcestershire sauce
- 1/8 tsp. hot sauce
- 4 large potatoes, peeled and cubed
- 3 medium carrots, sliced
- 4 small yellow squash, sliced
- 3-4 stalks celery, thinly sliced
- 2 medium green peppers, cut into 1-inch pieces
In 8 quart dutch oven combine venison, juice, tomatoes including liquid, onions, Worcestershire sauce, and hot sauce. Bring to a boil and reduce to medium heat cooking for 30 minutes stirring occasionally. Add potatoes and carrots to pot; cover and cook for an additional 20 minutes. Add squash, celery, and pepper; cook uncovered for 10 minutes or until vegetables are tender.