Ingredients

• 3lb – 4lb Roast (I prefer venison)
• garlic (mashed)
• yellow onion (cut into slices)
• mushrooms
• red wine
• chicken broth
• cajun spices
• cinnamon
• sour cream

Mix everything but the sour cream into the Crock-Pot and cook all night long on “low” (if you have a newer Crock-Pot “keep warm” is your friend).

Break up the roast chunks with a fork and dish out into bowls and put a spoon of sour cream on top.

Issues to work out

1. More onions (I did almost 1/2 an onion, next time one large one)
2. Better red wine.. This “Forest Glen Winery Merlot” 1998 selection stuff
   ain’t cutting it. Too dry and bitter.
3. More garlic (3 medium cloves weren’t enough)
4. First time around chicken broth was added after the fact, we should
   get it in before hand to cut the wine and add more flavors.