2 squirrels

1/2 lb. venison, cubed

1 c. celery, sliced

1 can whole kernel sweet corn

2 onions, sliced

Salt, pepper, red pepper to taste

1 can tomato juice

1 can green beans

4 potatoes, cubed

2 carrots, sliced

1 can peas

Combine meat, celery, corn, onions, salt and peppers. Cover with water. Cook until meat is almost tender and remove bones. Add tomato juice, green beans, potatoes, carrots and peas. Cook until tender (use of a slow cooker recommended). Serves four to six.