Instructions: Cut the game into pieces. Put the onions into the pot first. Add the meat, then fill the pot with sliced mushrooms. Add the celery soup, parsley, salt, pepper and red wine. Turn the heat to low and cook for 8 to 10 hours. (This dish doesnt have to be stirred, so you can leave the crockpot unattended.)

Serve the meat and pot gravy with fluffy white rice, steamed vegetables or a green salad, and a crusty loaf of bread. Leftovers are great and can be frozen, along with some of the gravy.

Comments: Recipes for cooking a mixture of small game are hard to come by. Yet hunters often bring home a mixed bag or have small amounts of assorted game in the freezer that need to be used up. And having several portions of the same kind of small game doesnt necessarily mean they can all be cooked successfully using the same recipe. There is, for example, a vast difference between old and young squirrels. No meat is tougher than that of an old squirrel, whereas the young ones are quite tender. At last, here is a solution.

Fill a crockpot with mixed small game, along with, perhaps, a freezer-burned grouse or a couple of doves. Tough or tender - it doesnt matter.

This recipe works with any meat as long as you have a standard crockpot (3.5- or 4-quart). For best results for all-day cooking, the heating elements should be in the sides instead of the bottom. The amount of game isnt specified in the ingredients list, but there should be enough so that, when all of the ingredients are added, the pot is filled (or almost filled) to the top. If you are short of meat, add a few chicken gizzards or maybe a disjointed Cornish game hen.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.