Ingredients:
- 1 small venison roast (about 3 lbs.) or same amount cubed venison, browned in shortening
- 1 large onion chopped
- 1 clove garlic, minced
- 1 16-ounce can tomatoes
- 1 C. water
- 1 T. Worcestershire sauce
- 1 T. Dijon mustard
- 2-3 T. brown sugar
- 1 small bay leaf
- 2 dashes cayenne pepper
- A dash of ground cloves
- Salt to taste
Directions:
- Mix all ingredients and cook on low setting of a covered slow cooker for 8-10 hours, or simmer in Dutch oven on top of stove until meat is tender, about two hours.
- If desired, thicken sauce with two tablespoons flour mixed into 1/3 cup cold water at end of cooking time.
