2 to 3 lbs. venison cubed
4 tbsp. shortening
3 onions, diced
1 green pepper, diced
1 sm. can tomato sauce
4 to 6 c. water
4 stalks celery, diced
6 carrots, cut in 1 inch pieces
4 lg. potatoes, cut up
1 can mushrooms
Salt and pepper to taste
Beef bouillon cubes to taste
Any leftover vegetables (optional)

Saute venison, onions and peppers in shortening. Add tomato sauce and half the water (2 to 3 cups) and simmer for about 1 hour. Add remaining ingredients and the rest of the water. Cook slowly for 2 to 3 hours or until meat is cooked. If desired thicken stew with a little flour or corn starch. Yield 6 to 8 servings.