| 1 | Brown the venison (or other wild game) with some butter. |
| 2 | Venison tends to be somewhat dry, so add butter as needed. |
| 3 | Drain well. |
| 4 | Add to 6-8 quart slow cooker. |
| 5 | (a large pot on the stove will work, but overnight cooking is preferred). |
| 6 | Add other ingredients, mixing well. |
| 7 | Add only enough water to prevent burning. |
| 8 | Cook covered for 2 hours at boil. |
| 9 | Reduce heat to ~200 degrees and cook until you can"t keep everyone away. |
| 10 | Consistancy should be fairly thick. |
| 11 | Cook uncovered if too thin. |
| 12 | Top with shredded cheese of choice and serve with fresh cornbread. |
| 13 | Freezes well if any left over |
