Ingredients:

• 3 lb Venison Roast
• 2 TBSP. Coconut Oil
• 1/2 Green Pepper, diced
• 15 oz. Can of Tomato Sauce
• 5 1/2 Cups of Water
• 1 TBSP Tapioca Flour
• 1/2 tsp. Celery Seed
• 1/2 tsp. Onion Powder
• 1 Tbsp Salt
• 1 tsp. Black Pepper
• 1 tsp. Garlic powder
• 1/2 tsp Fresh Rosemary, chopped
• 1 Parsnip
• 1 cup Carrots, chopped
• 1 Celery Stalk, chopped
• 1 cup Kale, chopped
• 2 cups Peas or green beans

Process:

1. Cut off all of the membrane and gristle from the Venison roast. Cut the roast into 1 inch cubes
2. Dice half of a Green Pepper
3. In a Skillet, brown Venison, Green Pepper and Coconut oil
4. In a Crock Pot, add Tomato sauce, Water and Tapioca Flour, whisk well
5. Add the spices and whisk well
6. Chop Vegetables and add all of the vegetables to the Crock Pot and stir
7. Add cooked Venison and Peppers to the crock pot
8. Add 2 Tbsp. of the pan juices
9. Stir and cook on low for 5 hours