I have hunted deer with my dad as long as I can remember. Each fall, we would pack our warmest clothes and rifles into his trusty Nissan pickup and drive to Beaver Dam Kentucky, just south of Owensboro. Western Kentucky regularly ranks top in the country for hunting white tail deer and our hunting spot alongside the Green River was no exception.

As far as the eating of venison, I have to admit that the tenderloin is my favorite part of the deer. Rolled in flour with some salt and pepper with perhaps a dash or two of Worcestershire sauce and fried slowly, it is definitely the most coveted cut of meat for most venison lovers. But let’s face it, there’s only so much tenderloin on a deer. So, plug in your crock-pot and cube up some stew meat. There’s still plenty good eatin’ in the freezer.

• Start with 2-3 pounds of cubed venison roast lightly until browned with 6 strips of bacon
• Place in crock-pot with one onion, 6 carrots, and 2 celery stalks (all chopped up)
• Add one bay leaf, one chopped garlic clove, a tablespoon of celery seed, and 1 can of beef broth along with one packet of Lipton’s onion soup mix
• Add water for desired consistency
• Add two tablespoons of Worcestershire sauce
• Cook for 2 to 3 hours on low and then add 4 to 5 potatoes cut into chunks.
• Cook 2 to 3 more hours until tender
• Salt/pepper to taste
• Serve with cornbread for extra smiles around the table