by Robert Opalka
venison boned neck or hind roast. rub roast with garlic-onion powder-salt and pepper to taste.in crock pot put one can beef stock-one cup white wine add water to cover after putting in meat. cut up two large onions and two medium green peppers and add to pot.add mushrooms if you like. i usually pick my own in the fall as long as you know what you are picking. cook high for 8 hrs than low for 2 hrs.
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