Crock-Pot Venison

by Sarah
from Virtuous Daughters, September 2009~Volume 9, Number 6

• 2 lb. Venison roast            
• 2 med. Onions, chopped  
• 2 celery stalks, chopped
• 2 T. garlic powder
• 1 to 2 tsp. Seasoned salt
• 6 to 8 c. chicken broth     
• 1 bay leaf
• 1/4 tsp. Pepper
• 1 tsp. Hot pepper sauce

 
Sear venison in a hot skillet for 1 minute on each side; set aside. Place onions, celery, and garlic powder in skillet and cook until vegetables are wilted, 5 to 10 minutes. Place venison in crock-pot; put sautéed vegetables on top of the venison, and add enough broth to cover venison. Add bay leaf, pepper, salt, and hot pepper sauce. Cook on high heat for 4-6 hours. Yields 6 servings.