Crockpot Chinese Venison

• 1/2 tbsp vegetable oil
• 1/2 tbsp sesame oil
• 1 lb boneless steaks or stew meat (venison, moose, beef or pork) cut into 2-inch cubes
• 3-5 cloves of garlic, pressed
• 1 small bunch green onions, chopped
• Salt and pepper
• 1 can (14.5 oz) broth (beef broth for venison, moose or beef; chicken broth for pork)
• 2 tsp ground ginger
• 2 medium zucchini, cut in half along the length of the zucchini and sliced crosswise about 1-inch thick
• 2 tbsp cornstarch, dissolved in 1/4 cup cool water

In a large skillet, over medium-high heat, heat oils together just until hot. Add meat, about a handful at a time, and stir-fry 2-3 minutes or until the outside of the meat is just lightly browned (not pink - Don't cook too long). Add garlic and onions and stir-fry about another minute. Remove the meat from the pan, set aside, and keep warm - season with salt and pepper if desired.

In the same skillet, add broth and ginger, stirring up all the meat bits. Bring to a boil. Then remove from heat.

Add the meat and the broth to the crock-pot. Add the raw zucchini. Cook in crock-pot on low, until the meat is tender (5-7 hours). The longer I cook it the more 'shredded' the meat becomes - less chunky. Add the cornstarch mixture the last 45 minutes to an hour. Cook in the crock-pot uncovered to let the mixture thicken.

(I've seen this recipe with green, yellow, and red peppers - when you heat the broth, add the peppers to it at that point and once it's boiled, reduce heat and let it simmer for another minute or so before adding this mixture to the crock-pot with the meat.)

Serve with brown rice, steamed veggies and a salad.