Well I always go with a pound of cubed venison and a pound of cubed lamb.  I place the venison and lamb in the crockpoy along with one large can of beef stock and one bottle of inexpensive red wine (merlot will do fine).  Add carrots and some chopped potatoes (but do not add the potatoes until after everything else gets going and chop them and add them immediately as you don't want to lose the starch that will thicken the stew).  Cover and cook on low.  You can add some spices to your liking I find that a little sage or thyme works nicely.  If as the stew begins to finish you find it is not thick enough for you, slowly add some corn starch in to create a rue... no more than a half teaspoon at a time, stirring with each and allowing to thicken.  Enjoy!

Damn, forgot to add... you should dredge the cubed meat in flour before you put them in the pot... Do this by taking some flour and adding some salt and pepper.  Wet the meat, drain off excess water, and roll the meat in the blend.  Sorry!

Its still good without the lamb, but definitely better...  Lamb is fattier than venison so it gives it more flavor.  Other meat that can be added in is veal.  Enjoy, let me know how it turns out and one day give it a try with the lamb too and tell us which you prefer.

The wine does a wonderful job of tenderizing the meat and adding a full flavor to it.

Hey buddy, its my freakin recipe, you wanna eat good or not?  If so, just shut up and do what Ise tell ya capice? [;)].

The alcohol content will completely cook off, but the flavor will amaze you and the meat will be so tender.

Glad you enjoyed it, and as I said, the wine is indeed the ket... en vino, veritas!