2 pounds venison stew meat, diced into 1 inch pieces
1 tablespoon Worcestershire sauce
1 teaspoon no salt herb seasoning
1 yellow onion
3/4 cup tomato juice
1 – 14.5 ounce can stewed tomatoes
2 fresh jalapeno peppers, sliced into rings
The night before, cut up potatoes and carrots and slice onions. Put all the vegetables in a plastic container filled with water overnight.
Also the night before, marinate the stew meat with Worcestershire sauce and herb seasoning in a plastic storage bag. Place in the refrigerator.
In the morning, put the venison stew meat in the bottom of your slow cooker. Drain the vegetables, and pour in on top of the meat. Pour in the stewed tomatoes and tomato juice. If you like your stew a little spicy, add a chopped jalapeno pepper or two.
Turn the slow cooker on high for 1 hour. Then, set your slow cooker to low for 6-8 hours. The venison will cook completely, and will be very tender.