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South Carolina Venison Stew

2 lbs. venison, cubed
1/4 cup margarine
3 Tbsp. Extra virgin olive oil
2 cups thinly sliced celery
1 large red onion
1 large green pepper, chopped
3 tomatoes, cut up
3 medium potatoes, cut up
1/4 tsp. Italian seasoning
3 Tbsp. brown sugar
1 Tbsp. white vinegar
2 beef bouillon cubes
10 oz. spaghetti sauce
2 cups water
2 Tbsp. dried chervil leaves

Brown venison cubes in margarine in a Dutch oven over medium heat. Add remaining ingredients; mix , cover and simmer over low to medium heat for about 2 hours.

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