Crock pot/Slow Roaster recipe my family smacks their lips on during cold winter days:

2-3 lbs cubed deer or elk meat (stew meat)
2 onions (rough chopped)
1 green bell pepper (rough chopped)
1 small jar roasted peppers - sweet (rough chopped)
1 Pkg of Portabella Mushrooms (6 med caps or baby bellas chucked/sliced)
1 Pkg Knorr Goulash Beef Stew mix
1 cup water
1 cup cheap Chablis or Rhine wine
1-2 tsp rubbed sage
1 tsp dried thyme
Cracked Pepper (to taste)

Put onions on bottom of crock, add meat. Put sage and cracked pepper on meat. Throw in bell & roasted peppers and shrooms. Put thyme on veggies. Sprinkle goulash mix over all of it. Add water and wine. Cook on High for 2 hours, then turn to low for 6-8 hrs or so. Optional: Sprinkle 1.5-2 tablespoons of flour to thicken gravy if necessary about 1.5 hours before done. Stir and serve with egg noodles or boiled taters and some barvarian style red cabbage. An easy dish that will make ya yodel for more!