• 1 lb. venison steaks, cubed
• 2 cloves garlic, minced
• 1 Tbs. olive oil
• 1 carrot, sliced
• 2 stalks celery, chopped
• 2 small potatoes, diced
• 1 C. frozen corn
• 1 large apple, cored and diced
• 1 15 oz. can diced tomatoes, undrained
• 1 14 oz. can beef broth
• 1/2 C. dry red wine
• 1/2 tsp. red pepper flakes
• 1/2 tsp. thyme
• 1 Tbs. Worcestershire sauce
• 1/4 tsp. marjoram
• Salt and pepper to taste

Brown venison cubes and garlic in oil. Add carrot and celery and cook for several minutes until crisp tender. Place venison mixture in a crock-pot on medium/high and add remaining ingredients. Cook for several hours (at least 4 or 5) until vegetables are tender. If you cannot or do not want to use venison you can substitute stew beef.