Crock-Pot Venison - cooking recipe

Ingredients

venison
2 large cans tomato juice
1 can tomato paste
2 beef bouillon cubes
1 c. water
mixed garden vegetables
pearl onions
shredded cabbage
diced potatoes
Worcestershire sauce
bacon grease

Preparation

Cut venison into small chunks and brown in bacon grease. Place in crock-pot.
Dissolve bouillon cubes in 1 cup water.
Add bouillon and remaining ingredients to crock-pot.
Cook on low heat for 12 hours.
If stew is too thin, add a few tablespoons of instant mashed potatoes.