Creole Venison Stew - cooking recipe

Ingredients

1 1/2 c. chopped onion
1 chopped green pepper
3 carrots, sliced
3 potatoes, cubed
2 celery stalks, sliced
1 turnip, diced
1 pt. canned tomatoes
1 (8 oz.) can mushrooms
2 lb. venison
1 can cream of mushroom soup
1 1/2 c. dry red wine
salt and pepper
1 tsp. garlic powder
1 Tbsp. Worcestershire sauce
hot pepper sauce
2 beef bouillon cubes

Preparation

Layer vegetables in a large kettle.
Cut venison in cubes and place on top of vegetables.
Combine remaining ingredients and add to the pot.
Add water until liquid is visible around the meat. Simmer, covered, for 8 hours.