Venison Stew - cooking recipe

Ingredients

40 lb. venison
10 lb. onions
10 lb. Irish potatoes
5 lb. carrots
1 (6 oz.) Texas Pete
2 (15 oz.) bottles Worcestershire sauce
6 pkg. French's brown gravy mix
6 family size cream of mushroom soup
2 lb. Parkay margarine
5 (16 oz.) cans creamed corn
1 qt. mustard
1 pt. vinegar
salt and pepper to taste

Preparation

Cook meat until tender; remove from pot.
Cut meat into small pieces.
Put meat back in pot with about 2 gallons of water.
When meat starts to boil, add onions, potatoes and carrots.
Cook until tender.
Add other ingredients and cook until desired thickness.