Crock Pot Venison

by Steven Blow
(Colchester, VT USA)

VENISON CUT IN LARGE PIECES TO FILL CROCK POT
FLOUR FOR DUSTING MEAT


1 CAN OF TOMATO PASTE
1 CUP DRY RED WINE
½ CUP APPLE CIDER
½ CUP ORANGE JUICE
I TBSP WORCESTERSHIRE SAUCE
1 CHICKEN BOULLION CUBE
1 ONION CHOPPED
2 LARGE CARROTTS CUT UP
6 PRUNES
4 CLOVES GARLIC CHOPPED
2 BAY LEAVES
10 JUNIPER BERRIES
¼ TSP RED PEPPER
1 TSP BLACK PEPPER
½ TSP SALT
½ TSP ONION POWDER
½ TSP GARLIC POWDER



Dredge meat in flour and brown in half oil and half butter on med-High heat until very brown. Put meat in crock pot. Mix all other ingredients and pour over meat. Set crock pot on High heat for at least six hours or until meat is tender and falls apart. Serve with polenta or egg noodles.

Steven Blow October 09