2 c. venison cubes
1 can cream of mushroom soup
1 med. onion, sliced
2 bay leaves
2 garlic cloves, sliced
4 med. carrots
2 stalks celery
1/4 tsp. crushed red pepper
Salt and pepper to taste
Dash of Worcestershire sauce
1 soup can water

Soak meat overnight in salt water. Rinse salt water off. Combine ingredients in crock pot. Turn on low for 7 to 8 hours. Serve over rice or noodles.