3 1/2 lb. venison, cubed
4 c. potatoes, quartered
2 c. onions, quartered
2 c. celery, sliced
2 carrots, 1/2-inch slices
1 can tomato sauce
1 tsp. garlic powder
1 tbsp. salt
2 tsp. oregano
1 tsp. black pepper
1/4 tsp. ginger
1/4 tsp. crushed red pepper
1/8 tsp. cayenne pepper

Combine all ingredients in layers in a crock-pot. Cover with water. Cook on high for 7 to 8 hours.

Soak venison in 1/4 cup plus 3/4 cup vinegar/water solution for 8 to 12 hours to remove wild game taste.