Good Ol' American Cookin'

We have Venison in the freezer. It is tough meat! I was trying to figure out what to do with all of it. Should I can it? Well maybe, wait on the caner for 90 mins or longer to process on propane gas. Or put in a slow cooker overnight? I chose this one last night to experiment. Leave it and wake to the lovely smells of cooking. It is very tender! And it's tasty ! Recipe: 1 Crockpot 1 C of water 1/4 Red Cooking Wine 2 Tbls Worcestershire Sauce 2 Large Tbls Diced Garlic 2 Small Onions, chopped 2 Large pinches of Red Pepper Flakes 2 Lbs of Frozen Deer Meat (Any meat really) Turn Crock on Low, Put Your Lid On And Wait For 12 Hrs. Another words leave it and forget about it the smell will remind ya come mornin! I probably will do more like this but am thinking the canning process will have the same effect but much quicker! And can store it on the shelf for later!

I decided since it was rainy and cold that I would brew up something in the ol' crockpot. So last night before bed I dusted off the ol' crock and went to work. I have jars of dry beans in my pantry so I picked up the 15 bean jar and poured out, in the bottom of crock, about half a jar which came to about 3 cups. Then added double that in water, I don't think you can have to much water add more if you think it needs it. So in my large crock this came to about 3/4's full. Then I let them soak until this morning about 8 am. I plugged 'er in, turned 'er on high and started addin' seasoning: 2 pinches of marjoram, parsley, basil and 1 pinch of thyme. About 1 tsp of black pepper and 2 tsps of Montreal chicken seasoning. Oh and don't forget like I did, a pinch of salt. Cut up a whole onion and add, then add a package of ground sausage (1lb), mine was frozen so I shed it of it package and layed straight on top of the beans. I let this all cook for ...