2-3 lbs. cubed venison
1 lg. onion
4 or more carrots, cut up
1 sliced lemon
2 stalks celery, cut up
1 c. red wine
1-2 potatoes, cubed
1 qt. whole tomatoes
1/2 tsp. thyme
1/3 c. parsley
Salt & pepper to taste

Brown the venison in bacon fat or butter after first rolling in flour.

Put all ingredients in a crock pot. Cook on high level for 2 hours. Reduce temperature on crock pot to low and continue cooking for approximately 4 hours or until meat is tender and vegetables are tender. Adjust seasoning and thicken gravy if necessary. Serve over hot biscuits. Serves 6 to 8 people.