2 cloves garlic, minced
1 tablespoon dried sage
1 1/2 tablespoons dried parsley
1 (14 ounce) can diced carrots
1 (15 ounce) can green beans, drained
1/2 pound venison, cut from the bones
1 (5.5 ounce) can condensed tomato soup
2 tablespoons olive oil
1 teaspoon white sugar (optional)
3 tablespoons tomato paste
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon dried oregano
salt and pepper to taste
ground black pepper to taste (optional)
25 fresh peaches, pitted and quartered
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, blend garlic, sage, parsley, carrots, green beans and venison. Shake vigorously and refrigerate overnight.
Mix together tomato soup, olive oil, sugar, tomato paste, olive oil, sugar, tomato paste, olive oil, sugar and tomato paste. Mix all ingredients well. Sprinkle mixture over beef.
Arrange peeled peaches in the bottom of a lightly greased 9x13 inch baking dish. Drizzle tomato paste over peaches filling mixture, top with remaining peaches and top with vegetable mixture. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until even brown.