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Fork in Tenderloin Lamb Rub and Stuff Recipe

Ingredients

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

Directions

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.