Venison Stout Stew
Throw a roast in the slow cooker with a can of cola two good 12 oz. stouts , 5-6 ounces Jagermeister, 5 ounces fresh strong black coffee (not instant), chopped onion, celery, and carrot, lots of chopped garlic, and a pack of Lipton's Onion Soup powdered mix. Let cook for a few hours stirring occasionally and breaking roast down, add beef stock as needed to keep moist.
When the deer roast is cooked until tender and broken down into big chunks add lots of chopped potatoes, more carrots, kosher salt and black pepper. When the potatoes are tender, take 1/4lb butter and cut up into pieces, roll them all in flour and throw in the stew, stir constantly for 5 mins and remove from heat. Once it thickens up a bit you better get your eatin' boots on, its a hearty stick to your ribs stew.
Goes awesome after a fall evening hunt served with fresh baked bread or biscuits and a nice stout, porter or winter warmer!