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Venison Stew

1 pound Venison -- cut into cubes
Juice of 1 orange or grapefruit
4 Potatoes -- peeled
3 Carrots -- diced
1 Onion
1 pinch Sweet basil
2 whole Bay leaves
1/2 cup Sour cream -- (optional)
Flour -- as needed

Sear venison quickly on high heat, do not completely brown. Place all ingredients in a slow cooker, cover with water, cook on low for 6 to 8 hours. Thicken with sour cream (optional) and flour.


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