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    Source of Recipe


    1 1/2 pints dry red wine
    5 whole juniper berries
    2 whole cloves
    1/2 cup cold water
    8 whole black peppercorns
    1 large bay leaf
    4-5 lbs. venison, cut in serving slices
    2 1/2 tsp. salt

    Salt, pepper, and flour venison slices and brown in 1/4 cup bacon fat in frying pan. Put meat into crock-pot. Bring other ingredients to boil except half of the wine. Cook 20 minutes. Strain out seasonings and pour liquid and remaining wine over meat in the crock-pot. Add onions, carrots, and potatoes, if desired. Cook 4 hours on low or medium heat. Thicken gravy with 2 1/2 tbsp. flour, 6 tbsp. sour cream, and 1 tsp. lemon juice. Serve over rice with cranberry sauce.




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