i/4 cup olive oil
Bacon fried and crumbled, (use some of the fat)
1 pound venison cut into cubes
1 pound ground venison
2 cloves garlic, chopped finely
4 Potatoes, chopped
3 carrots, chopped
4 ribs of celery, chopped
1 large onion, chopped
48 ounces tomatoes or V-8 juice
1/2 cup red wine
1 cup beef broth
Salt and pepper
2 bay leaves
Brown cubed venison in a skillet in olive oil. Add garlic and saute for a
couple of minutes longer. Pour into a large crock pot. Brown ground venison in
the skillet, drain and add to the crock pot. Add carrots, celery, potatoes
and onion to crock pot and pour on the V-8 juice. Add red wine to the crock pot. Add enough beef bouillon to cover, season with salt
and pepper and top with bay leaves. Cook on high for 4 hours. Remove bay
leaves then cook for an hour.
Spring Blossoms
