2 lbs. venison, cut in 1 inch cubes
3 stalks celery, cut in pieces
1/2 c. chopped onion
2 cloves chopped garlic
2 c. tomatoes, fresh, canned or frozen
1 can tomato soup
1 bay leaf
4 whole allspice or peppercorns
6 carrots, cut up
1 rutabaga, cut up
4 to 6 med. potatoes, cut up
1 tsp. salt
1/4 tsp. pepper, if peppercorns weren't used

Brown floured venison in oil or butter. Put all ingredients into crock pot on low for 12 to 18 hours. Stir occasionally. Serve over rice or buttered noodles or as is. One recipe calls for whole cloves. (Use a minimal amount, as it is overpowering).