This recipe is for a Large Crock Pot and can be doubled and more

1 ½ LBS Ground deer meat
1 LB Deer Tenderloin or deer roast, cut in ¼ inch x 1 inch x 2 inch strips
1 large Onion, dice
1 Med Bell Pepper, diced
1 Cup fresh mushrooms, sliced
2 packs Chili Mix (1.75 oz. each)
1 TBS minced garlic
Big Daddy's Mild or Sizzling Seasoning
Olive Oil
1 can whole kernel corn, drained
1 can green beans, drained
1 can baby lima beans, drained
1 can red kidney beans, drained
1 can diced tomatoes with juice
1 can field peas with juice
1 can sliced potatoes
1 tablespoon baking soda

Put your canned veggies, garlic, 1/3 of onion, 1/3 of bell pepper and 1/3 of mushrooms into the crock-pot set to medium heat. Add enough olive oil to a frying pan to coat the bottom, ground deer meat, 1/3 of onion, 1 to 2 tsp. Big Daddy's seasoning and 1 pack of chili mix and cook until deer meat is browned. Drain into a small metal bowl, and add ground meat mixture to crock-pot. Pour drained liquid back into frying pan with 1 to 2 tsp. BIG DADDY'S seasoning and add the remaining ingredients to brown tenderloin or roast. Drain and add to crock-pot and add baking soda( this will nock the bitter and acid out. Stir well, taste and adjust seasonings as needed. Turn Crock pot to high until it comes to a boil, then turn down to low, cover and cook 4 to 5 hours. Serve with rice, cornbread or biscuits. Rescipes are in the book.