2 pounds Venison steak cut into bite size pieces
1 Cup carrots (chopped)
1Cup Leeks (sliced thin)
1 Tablespoon garlic (chopped)
2 Tablespoon Au jus sauce (French dip)
1 Beef bouillon and seasonings
1 Tablespoon Babe Winkelman’s Northwood’s Grill seasoning
1Teaspoon Garlic Salt
Pepper to taste
4 Cups shredded potatoes
4 Cups fresh spinach
5 Cups water
Boil water with venison, Au jus sauce and beef bouillon simmer for 30 minutes depending on cut.
Sauté leek, garlic, carrots until tender. When meat is done add leek mixture and Babe Winkelmans Northwood’s Grill seasoning, garlic salt and pepper to taste. Add potatoes and keep simmering, Add spinach right before serving. Will thicken with potatoes if more water is needed add.
