Venison Stew - cooking recipe

Ingredients

1 lb. fat back, sliced
5 lb. venison, chopped fine
5 lb. potatoes, diced
5 lb. onions, diced
celery, diced (optional)
salt and pepper to taste
2 (16 oz.) cans Veg-All
2 (12 oz.) bottles ketchup
1/2 (4 oz.) bottle Worcestershire sauce
hot sauce to taste (Texas Pete)

Preparation

Fry fat back.
Boil venison until tender.
To fat back drippings, add venison, potatoes, onions and celery.
Add enough water to cover.
Cook until onions are done.
Add other ingredients.
Simmer at least 30 minutes, stirring constantly.