Crock Pot Venison

• 1 cup carrot (cut into 1-inch pieces)
• 1/2 cup celery rib (cut into 1-inch pieces)
• 1 cup potato (about 4 medium, cut into rounds 1/2-inch thick)
• 2 onions (cut into wedges)
• 6 garlic cloves (slightly mashed)
• 3 lbs venison (roast, cut into bite sized pieces)
• 2 tablespoons Worcestershire sauce
• 1 (2 ounce) package onion soup mix
• 1 tablespoon basil (dried and crushed)
• 1 tablespoon thyme (dried and crushed)
• 1 (10 ounce) can soup (cream of mushroom)
• 1 cup Burgundy wine (more, or less to taste)
• 1/2 cup vinegar
• 1/2 cup water (or more Burgundy)

1. Layer ingredients in crock pot in order listed above.
2. Cover and cook on low 10-12 hours, or on high 5-6 hours.
3. I used to add 1/2 cup brown sugar, and a small can of tomato paste, but decided, over time, I really liked it better without those 2 ingredients.
4. Serve with crusty bread and a robust red wine.

carrot, celery, potato, onions, garlic, worcestershire sauce, onion soup, basil, thyme, cream of mushroom, wine, vinegar, water

Taken from www.food.com/recipe/crock-pot-venison-420924 (may not work)