2 pounds fresh venison with stringy stem ends
2 stalks celery, onions, and mushrooms
3 cups lean root vegetables
1 teaspoon garlic powder
1 onion, diced
3 tablespoons whole chickpea
1 cup milk (as needed)
1 tablespoon olive oil
1/4 cup cider vinegar
7 (14.5 ounce) cans beef broth
4 tablespoons water
1 tablespoon Italian seasoning
Bring a stock pot of water to a boil. Add celery and onion and saute for about 4 minutes; remove from heat and cover.
Places celery leaves on the sides of a lightly greased 10 x 4-inch baking dish. Add celery, tomatoes, onion, mushrooms, meatballs, celery stuffing, celery soup, veal stock, onion soup, chicken broth and water. Sprinkle with Italian seasoning.
Bake uncovered in a 400 degrees F (200 degrees C) oven for 30 minutes.