Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  venison roast -- (boneless)
     1/2           cup  white wine
     1/8           cup  worcestershire sauce
  1                cup  lentils
  1              large  cucumbe -- diced
  1                     jalepeno pepper -- diced
  6             medium  bannana peppers -- chopped
  4              small  potatoes -- quartered
  1                box  fiber one
  1            package  top ramen beef fl. noodles
  4                     triscuit snack crackers
     1/4       package  ranch dip mix -- (sour cream)
                        seasonings for last hour

Preparation:

Do not skin, peel, or otherwise denude the vegetables or potatoes. Wash them briskly 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 crock pot 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. This recipe may be done with any game animal, except that squirrel tends to be far too stringy for my taste. If you like hearty and thick, this stew is for you. It would also go well with beef, obviously. I do recommend a bay leaf added to the top for the last hour.

Nutritional Information:

142 Calories (kcal); trace Total Fat; (1% calories from fat); 8g Protein; 25g Carbohydrate; 0mg Cholesterol; 44mg Sodium