3-4 lb. beef or venison roast
1 sm. bottle Kitchen Bouquet
1 box wild rice
1 c. water (only if using very lean venison)

Cut meat up into small chunks, trimming off as much fat as possible. Coat chunks well with Kitchen Bouquet and put into crock pot to simmer 10-12 hours. (Add water now if using venison or extra lean beef.)

Approximately 20 minutes before serving time, prepare rice according to package directions. Serve beef over rice.