My sister-in-law, Janice Allison, isn’t particularly fond of cooking wild game, even though she’s chosen a winner with this recipe. My brother, Ronnie, spends endless hours mapping out and planting deer plots to feed his venison. So the old Kentucky adage—“I’ll catch ’em and you cook ’em”—is alive and well in Garfeld, Kentucky. Janice draws the line at rabbit.

1 (2-pound) venison shoulder, roast, or ham

1  tablespoon olive oil

2 large onions, cut into strips

¾ cup dry red wine, such as a Cabernet 1 (6- to 8-ounce) can tomato paste

1  (15-ounce) can tomato sauce

2 cloves garlic

Pinch of dried rosemary Pinch of dried thyme Hot sauce to taste Salt and pepper to taste 1 bay leaf, crumbled 1 tablespoon seasoned salt 1 teaspoon meat tenderizer

Cut venison into strips about 3 inches long and ¾ inch thick, trimmed of fat and tendons. In oil, brown meat.

In slow cooker, combine venison with remaining ingredients and cook on high setting for 2 hours. Reduce heat to low and cook for 8 hours.

Yield: 6 to 8 servings