As the weather turns cooler, and since I'm home most days, the crockpot is my friend this time of year.
My personal fave is a nice quick skillet rue poured in the crock, followed by a couple double handfuls of chopped veggies, whatever is fresh at the store that day, or frozen works if that's all you have or don't want to take the time to wash and chop fresh. Pour in just enough broth (whatever your personal favorite is) to cover the veggies. Put the pot on high and cover, cook until the veggies break down and you are left with a nice thick porridge, gravy, whatever? Take a couple pounds of venison backstrap, trim it good, then cut it into medium cubes and lightly flour and brown it in some bacon grease. Pour the meat and grease into the pot, turn the heat to low, cover it and walk away. I'll check it every few hours and skim off any grease that's worked it's way to the top. When the meat can be pulled apart with a fork it's ready. It's fine as is or can be served over rice or pasta if that's your pleasure.
My favorite way is to take some real crusty buns, cut them across and brown the soft side in a skillet with a little butter and garlic salt. Put the toasted side up on a plate and cover for an open faced sandwich. Some onion straws on the side and it's a proper meal you could feed to company.
