Ingredients

1 lb. deer shoulder
2 beef bouillon cubes (or 1 pack Au Jus mix)
1 onion (chopped)
2 carrots (chopped)
2 potatoes (peeled and diced)
1 C. green beans
3 ripe tomatoes (peeled and chopped)
1 celery stalk (sliced thin)
1 C. zucchini (chopped)
1 jalapeno pepper (minced)
2 tsp. salt
1 tsp. fresh cracked black pepper
1 tsp. basil

Cooking Instructions

Cut deer into small cubes. Put 2 quarts water in stew pot. Add bouillon or Au Jus mix. Bring to a boil. Dissolve bouillon. Add deer meat. Bring back to boil. Reduce heat and simmer until tender. Add remaining ingredients. Bring to boil. Reduce heat, cover and simmer for at least 1 hour. Taste, adjust seasonings.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)