3 to 4 lb. venison (well trimmed)
3 tbsp. bacon drippings
1/2 to 1 slice onion
2 tbsp. green pepper (optional)
1 c. catsup
1 1/2 tsp. salt
1 1/2 tsp. celery seed
3 tbsp. brown sugar
3 tbsp. lemon juice
2 1/2 tsp. dry mustard
1/2 to 3/4 c. water

Brown venison in bacon drippings. Pour off fat. Mix remaining ingredients together and pour over meat in crockpot. Cook 10 to 12 hours on low. Thicken sauce with 2 tablespoons cornstarch in 1/4 cup cold water. Shred meat on plate with 2 forks.

If returned to crockpot for 10 to 15 more minutes it absorbs more of the sauce.