• 3 lbs. venison, chopped course or fine

• 1 cup onion, diced

• 4-5 cloves garlic, chopped

• 1 cup red wine vinegar

• ½ cup Worcestershire sauce

• 2 teaspoons salt

• 1 lb. bacon, fried and crumbled

• 2 cups catsup

• ½ cup molasses

• ½ cup brown sugar, packed

Place venison, garlic, vinegar, Worcestershire sauce, salt and onion in 4-6 quart crock pot. Cook on high for 1-2 hours, or until venison is tender.

Fry bacon crisp, cool and crumble.

Add bacon, catsup, molasses and brown sugar. Turn crockpot to low heat setting and simmer for 2-4 hours.

Serve over white rice.

(Serves 4-6)