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Take a deer roast and put it in the slow cooker along with a bottle of Guiness or a good ale, a package of Liptons dry oinion soup mix, a chopped clove or two of garlic, some dried porchinni mushrooms, some onion,carrots and potatoes, salt and pepper and put the lid on and let it cook all day. Be careful of how much salt you put in because the soup mix is salty. Make sure you remove as much fat from the roast as you can because it won't help the flavor. When done, you can thicken the liquid in a pan with some flour and water or some corns tarch and water.
 

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I also like a pepper or two thrown in and maybe leeks if the time of year is right.

Also valapolicella is great but I like to add a dry,peppery cab franc too
 
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