Houston Nutt's Hunk of good meat in a pot

They trying to put my meat in a pot!

Fuck'em I'm going to Ole Miss!

1 rump roast or venison hind quarter
1 Sweet onion
1 Container of Mushroom pieces
1 Bell Pepper
4 tbsp of Mr. P's seasoning (or whatever your favorits rub or grilling seasoning you have)
1 tea Fennel Seed
1 tbsp Basil (fresh is best, just crush a leaf)
1 tbsp Oregano
2 tbsp of Olive oil
1 cup of wine (whatever you got, white or red)
Salt and Pepper
Some flour
3 cut up taters (mix in sweet taters if ya got'em)
4 cut up carrots
1 cut up apple
1/2 cup water

In skillet, with oil, brown diced onion, box of sliced mushrooms, large slices of bell pepper, and half of Mr. P's bold and spicy, and the fennel seed, basil, and oregano. Cook that stuff down and turn often to avoid burning. When nearly cooked down, add wine in.

Get your cut of rump roast or venison hind quarter ready to brown. I marinate it for a couple hours, then rub Butt Rubb or other preferred rub, salt and pepper. Lightly flour it. Take the onion, etc. mix out and set in a bowl. Leave some in, and now brown the roast real hot on all sides to seal in spices and meat flavors.

With your crock pot on high, first drop the roast in. Then the onion/shroom/peppers/wine mix. Then add cut up taters (and sweet taters), carrots, apple, and water.

After one hour, turn crock pot to LOW. Cook another 5 hours or so. (NOTE: At 3 hours, the juices may be flowing over - ladle that out to avoid a mess).

Complement with New Orleans Yellow Rice, a salad, and hearty bread.