2 tbs. flour
1 pound venison cubed
2 tbs. cooking oil
2 ½ cups cubed potatoes
1 cup chopped celery
1 cup whole kernel corn
1 cup sliced carrots
1 cup diced onions
2 instant beef bouillion cubes
2 tsp. Worchestershire sauce
1 tsp. oregano
½ tsp. basil
¼ tsp. black pepper
¼ tsp. salt
1 bay leaf (throw out when done)
2 ½  cups spicy vegetable juice

Directions : Place flour in a plastic bag, add meat and shake.  Brown meat in a large skillet using vegetable oil.  Put all veggies in the crock pot, meat and the rest of the ingredients.  Cook on low heat for 10-12 hours.

Serve and Enjoy.
Rod McKenzie ©2009