1 1/2 lbs. boneless venison, cut into 1/2 inch cubes
1/2 lb. smoked sausage, cut into 1/2 inch slices
2 tbsp. vegetable oil
1/2 c. onions, chopped
1/2 c. celery, chopped
2 (28 oz.) cans tomatoes, undrained & chopped
1 (12 oz.) can beer
1 tsp. salt
1 tsp. sugar
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried whole basil
1/2 tsp. ground pepper
2 carrots, diced
2 med. potatoes, cubed

Brown venison and sausage in hot oil in a large Dutch oven. Add onions and celery; cook until tender. Add remaining ingredients except carrots and potatoes. Cover, reduce heat and simmer 30 minutes. Add carrots and cook 30 minutes. Add potatoes and cook an additional 30 minutes or until done. Yield: about 2 quarts.