Crockpot Venison
  • 1venison russet potatoes, boiled and sliced 1-inch thick6 boiled eggs, sliced 1-inch thick1 pint sour cream? cup melted butter1 ? teaspoon salt? teaspoon ground curr
  1. Put venison in a covered non-metal container and cover with a mixture of 2 cups vinegar to 1 quart water, enough to cover completely
  2. Soak in refrigerator overnight
  3. Drain and rinse venison and place