Crock Pot Venison Stew

Serves: 4

1/4 cup olive oil
1 pound venison cut into cubes
1 pound ground venison
2 cloves garlic, chopped finely
1 small head of cabbage, quartered with the tough center removed and cut in thick slices
3 carrots, chopped
4 ribs of celery, chopped
2 turnips, chopped [Potato, optional]
1 large onion, chopped
48 ounces of V-8 juice
1/2 cup red wine
1/3 cup red wine vinegar
1 cup beef broth
Salt and pepper
2 bay leaves
2 zucchini, chopped
1 cup barley

Brown cubed venison in a skillet in olive oil. Add garlic and sauté for a couple of minutes longer. Drain and pour into a large crock pot.

Add cabbage, carrots, celery, turnips and onion to crock pot. Then pour on the V-8 juice. red wine, and red wine vinegar. Add enough beef bouillon to cover, season with salt and pepper and top with bay leaves.

Cook on high for 4 hours.

Remove bay leaves then add zucchini and cook for an hour.

Add barley and cook for another hour.

Serve hot.